烹饪方式对红枣多酚抗氧化活性的影响
王毕妮,樊明涛,曹炜,高慧,程妮,邓建军
Effects of Cooking Treatment on Antioxidant Activity of Polyphenols in Jujube
Wang Bi-ni~, Fan Ming-tao~, Cao Wei~, Gao Hui~, Cheng Ni~, Deng Jian-jun~
食品与发酵工业
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2011, (11): 130
-133
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DOI: 10.13995/j.cnki.11-1802/ts.2011.11.038
