天津大学教师个人主页系统李进才 Huimin Guo, Xiushi Yang, Xiuxiu Luo, Peiyou Qin, Guixing Ren, Jincai Li: Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea. Journal of Food Science, 82(7): 1735-1741 (2017). 中文主页

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李进才

教师拼音名称：Li Jincai
出生日期：1960-11-02
职务：Teacher
性别：男
职称：副教授
所属院系：化工学院

论文成果

Current position:: 中文主页 >> 学术成就 >> 论文成果

Huimin Guo, Xiushi Yang, Xiuxiu Luo, Peiyou Qin, Guixing Ren, Jincai Li: Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea. Journal of Food Science, 82(7): 1735-1741 (2017).

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上一条:Li Jincai, Nishimura Yasuyo, Zhao Xiheng, Fukumoto Yasufumi: Effect of Nitrogen Application on Active Oxygen Species, Senescence, Photosynthesis, and Growth in Cucumber ‘Jinchun No. 5’ Seedlings. JARQ-Japan Agricultural Research Quarterly, 50(3): 285-292 (2016).