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中国精品科技期刊2020
小茴香生理活性成分的研究进展[J]. 食品工业科技, 2013, (04): 382-386. DOI: 10.13386/j.issn1002-0306.2013.04.082
引用本文: 小茴香生理活性成分的研究进展[J]. 食品工业科技, 2013, (04): 382-386. DOI: 10.13386/j.issn1002-0306.2013.04.082
Research progress in physiologically active compounds of Foeniculum vulgare Mill[J]. Science and Technology of Food Industry, 2013, (04): 382-386. DOI: 10.13386/j.issn1002-0306.2013.04.082
Citation: Research progress in physiologically active compounds of Foeniculum vulgare Mill[J]. Science and Technology of Food Industry, 2013, (04): 382-386. DOI: 10.13386/j.issn1002-0306.2013.04.082

小茴香生理活性成分的研究进展

Research progress in physiologically active compounds of Foeniculum vulgare Mill

  • 摘要: 对小茴香的生理活性成分及其提取分离、保健作用等研究作了归纳与论述,为小茴香在食品和医药上的进一步研究开发提供理论依据。 

     

    Abstract: Extraction, seperation and health function of Foeniculum vulgare Mill were summarized and discussed respectively.It provided theoretical evidence for future research and development of Foeniculum vulgare Mill in food industry and medicine.

     

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