• Spectroscopy and Spectral Analysis
  • Vol. 30, Issue 12, 3388 (2010)
ZENG Ya-wen1、2、*, DU Juan1, YANG Shu-ming1, PU Xiao-ying1, WANG Yu-chen3, YANG Tao1, SUN Zheng-hai4, and XIN Pei-yao4
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • 4[in Chinese]
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    DOI: Cite this Article
    ZENG Ya-wen, DU Juan, YANG Shu-ming, PU Xiao-ying, WANG Yu-chen, YANG Tao, SUN Zheng-hai, XIN Pei-yao. The Zonal Characteristics and Cultivated Types Difference of Functional Components in Brown Rice for Core Collection of Yunnan Rice[J]. Spectroscopy and Spectral Analysis, 2010, 30(12): 3388 Copy Citation Text show less
    References

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    [3] Zeng Y W, Shen S Q, Li Z C, et al. Genetic Resources and Crop Evolution, 2003, 50(6): 566.

    [5] Sajilata M G, Singhal R S, Kulkarni P R. Comprehensive Reviews in Food Science and Food Safety, 2006, 5: 1.

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    [8] Zeng Y W, Zhang H L, Li Z C, et al. Breeding Science, 2007, 57(2): 91.

    [9] Goni I, García-Diaz L, Manas E, et al. Food Chemistry, 1996, 56: 445.

    [10] Inatomi K, Slaughter J C. Journal of Experimental Botany, 1971, 22: 561.

    [13] Kim E O, Oh J H, Lee K T, et al. Korean Journal of Food Science and Technology, 2008, 15(1): 118.

    [14] Zeng Yawen, Wang Luxiang, Du Juan, et al. Journal of Integrative Plant Biology, 2009, 51(5): 466.

    [15] Zhang X G, Siveter D J, Waloszek D, et al. Nature, 2007, 449: 595.

    ZENG Ya-wen, DU Juan, YANG Shu-ming, PU Xiao-ying, WANG Yu-chen, YANG Tao, SUN Zheng-hai, XIN Pei-yao. The Zonal Characteristics and Cultivated Types Difference of Functional Components in Brown Rice for Core Collection of Yunnan Rice[J]. Spectroscopy and Spectral Analysis, 2010, 30(12): 3388
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