不同加工方式对苦荞中总酚、总黄酮及抗氧化性的影响

孙丹,黄士淇,蔡圣宝

The effects of different processing methods on the total phenolics content (TPC),flavonoids, and antioxidant activities of tartary buckwheat

SUN Dan,HUANG Shi-qi,CAI Sheng-bao

食品与发酵工业 . 2016, (1): 141 .