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作者:Huang, Gang-Liang; Zhang, Hou-Cheng; Wang, Peng-George
作者机构:[Huang, Gang-Liang; Zhang, Hou-Cheng; Wang, Peng-George] Shandong Univ, Sch Life Sci, Jinan 250100, Peoples R China.; [Wang, Peng-George] Ohio State Univ, Dept Chem & Biochem, Columbus, OH 43210 USA.
来源:FOOD CHEMISTRY,2010,Vol.119,Issue.1,429-429
资源类型:期刊论文
WOS:000271818200065
作者:Huang, Gang-Liang; Zhang, Da-Wei; Zhao, Hong-Juan; Zhang, Hou-Cheng; Wang, Peng-George
作者机构:[Huang, Gang-Liang; Zhang, Da-Wei; Zhao, Hong-Juan; Zhang, Hou-Cheng; Wang, Peng-George] Shandong Univ, Sch Life Sci, Jinan 250100, Peoples R China.; [Wang, Peng-George] Ohio State Univ, Dept Chem & Biochem, Columbus, OH 43210 USA.
来源:BIOORGANIC & MEDICINAL CHEMISTRY,2010,Vol.18,Issue.10,3625-3625
WOS:000277545900028