Spatial variation of volatile organic compounds and antioxidant activity of turmeric (Curcuma longa L.) essential oils harvested from four provinces of China
中国四省姜黄 (Curcuma longa L.) 精油挥发性有机化合物及抗氧化活性的空间变异
期刊:Current Research in Food Science
影响因子:6.2
doi:10.1016/j.crfs.2021.11.002
Yueyue Qiang, Ruiru Si, Suo Tan, Hang Wei, Biao Huang, Miaohong Wu, Mengzhu Shi, Ling Fang, Jianwei Fu, Shaoxiao Zeng
