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	Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)
	Liu, Hong[1,2]; Zheng, Jie[3]; Liu, Pengzhan[4]; Zeng, Fankui[5]
	2018
卷号	55期号:6页码:2130
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5117927
专题	暨南大学
作者单位	1.[1]Chinese Acad Sci, Lanzhou Inst Chem Phys, CAS Key Lab Chem Northwestern Plant Resources, Lanzhou 730000, Gansu, Peoples R China 2.[2]Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Nat Med Gansu Prov, Lanzhou 730000, Gansu, Peoples R China 3.[3]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 4.[4]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 5.[5]Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Gansu, Peoples R China
推荐引用方式 GB/T 7714	Liu, Hong[1,2],Zheng, Jie[3],Liu, Pengzhan[4],et al. Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)[J],2018,55(6):2130.
APA	Liu, Hong[1,2],Zheng, Jie[3],Liu, Pengzhan[4],&Zeng, Fankui[5].(2018).Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.).,55(6),2130.
MLA	Liu, Hong[1,2],et al."Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)".55.6(2018):2130.

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