{"title":"诺丽果浆发酵过程中营养成分与抗氧化活性的变化研究","authors":"王茂森 | 冯荣雪 | 郝怡欣 | 张春月 | 刘珊娜","doi":"10.19640/j.cnki.jtau.2021.02.012","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":65486,"journal":{"name":"天津农学院学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"诺丽果浆发酵过程中营养成分与抗氧化活性的变化研究\",\"authors\":\"王茂森 | 冯荣雪 | 郝怡欣 | 张春月 | 刘珊娜\",\"doi\":\"10.19640/j.cnki.jtau.2021.02.012\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":65486,\"journal\":{\"name\":\"天津农学院学报\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"天津农学院学报\",\"FirstCategoryId\":\"95\",\"ListUrlMain\":\"https://doi.org/10.19640/j.cnki.jtau.2021.02.012\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"天津农学院学报","FirstCategoryId":"95","ListUrlMain":"https://doi.org/10.19640/j.cnki.jtau.2021.02.012","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0