Rima Kossah
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Consolate Nsabimana
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Jianxin Zhao
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Haiqin Chen
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Fengwei Tian
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Hao Zhang
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Wei Chen
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
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How to cite this article
Rima Kossah, Consolate Nsabimana, Jianxin Zhao, Haiqin Chen, Fengwei Tian, Hao Zhang and Wei Chen, 2009. Comparative Study on the Chemical Composition of Syrian Sumac
(Rhus coriaria L.) and Chinese Sumac (Rhus typhina L.) Fruits. Pakistan Journal of Nutrition, 8: 1570-1574.
DOI: 10.3923/pjn.2009.1570.1574
URL: https://scialert.net/abstract/?doi=pjn.2009.1570.1574
DOI: 10.3923/pjn.2009.1570.1574
URL: https://scialert.net/abstract/?doi=pjn.2009.1570.1574