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	Research Progress on Antioxidant Activity of Phenolic Compounds in Fresh-cut Vegetables Induced by Injury Stress
	Hu, W. Z.; Guan, Yuge
刊名	INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES
	2019
卷号	81页码:S6-S8
ISSN号	0250-474X
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3217084
专题	大连理工大学
作者单位	1.Dalian Minzu Univ, Coll Life Sci, Dept Food Engn, Dalian 116600, Peoples R China. 2.Dalian Minzu Univ, Coll Life Sci, Dept Food Engn, Dalian 116600, Peoples R China. 3.Dalian Univ Technol, Sch Life Sci & Biotechnol, Dalian 116024, Peoples R China.
推荐引用方式 GB/T 7714	Hu, W. Z.,Guan, Yuge. Research Progress on Antioxidant Activity of Phenolic Compounds in Fresh-cut Vegetables Induced by Injury Stress[J]. INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES,2019,81:S6-S8.
APA	Hu, W. Z.,&Guan, Yuge.(2019).Research Progress on Antioxidant Activity of Phenolic Compounds in Fresh-cut Vegetables Induced by Injury Stress.INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES,81,S6-S8.
MLA	Hu, W. Z.,et al."Research Progress on Antioxidant Activity of Phenolic Compounds in Fresh-cut Vegetables Induced by Injury Stress".INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES 81(2019):S6-S8.

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