油炸方式对紫甘蓝在消化过程中抗氧化成分及活性的影响
尹培,陈健初,叶兴乾,刘东红
Effects of frying on antioxidative compounds and activities in red cabbages during digestion
YIN Pei,CHEN Jianchu,YE Xingqian,LIU Donghong
食品与发酵工业
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2019, (12): 127
-132
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DOI: 10.13995/j.cnki.11-1802/ts.019740
