{"title":"食品中的叶绿素概述","authors":"Mario G. Ferruzzi, Steven J. Schwartz","doi":"10.1002/0471142913.faf0401s01","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2001-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.faf0401s01","citationCount":"8","resultStr":"{\"title\":\"Overview of Chlorophylls in Foods\",\"authors\":\"Mario G. Ferruzzi, Steven J. Schwartz\",\"doi\":\"10.1002/0471142913.faf0401s01\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":100346,\"journal\":{\"name\":\"Current Protocols in Food Analytical Chemistry\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2001-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1002/0471142913.faf0401s01\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Protocols in Food Analytical Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/0471142913.faf0401s01\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Protocols in Food Analytical Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/0471142913.faf0401s01","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}