GIG OpenIR
吴婷; 王新明
脐橙腐烂过程中挥发性有机硫(VOSCs)的质量浓度和组成变化特征分析
Source Publication食品科学
ISSN1002-6630
2013
Volume34Issue:4Pages:140-143
Language中文
Indexed ByCSCD
Citation statistics
Document Type期刊论文
Identifierhttp://ir.gig.ac.cn/handle/344008/18952
Collection中国科学院广州地球化学研究所
Recommended Citation
GB/T 7714
吴婷,王新明. 脐橙腐烂过程中挥发性有机硫(VOSCs)的质量浓度和组成变化特征分析[J]. 食品科学,2013,34(4):140-143.
APA 吴婷,&王新明.(2013).脐橙腐烂过程中挥发性有机硫(VOSCs)的质量浓度和组成变化特征分析.食品科学,34(4),140-143.
MLA 吴婷,et al."脐橙腐烂过程中挥发性有机硫(VOSCs)的质量浓度和组成变化特征分析".食品科学 34.4(2013):140-143.
Files in This Item:
File Name/Size DocType Version Access License
z13184.pdf(733KB) 开放获取CC BY-NC-SAView Application Full Text
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[吴婷]'s Articles
[王新明]'s Articles
Baidu academic
Similar articles in Baidu academic
[吴婷]'s Articles
[王新明]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[吴婷]'s Articles
[王新明]'s Articles
Terms of Use
No data!
Social Bookmark/Share
File name: z13184.pdf
Format: Adobe PDF
This file does not support browsing at this time
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.