海红米花色苷-牡蛎肽新型复合饮料制备工艺及降血糖作用研究
钟凯翠, 邹雯清, 陈忠琴, 秦小明
Study on the preparation technology and hypoglycemic effect of a new composite beverage based on sea red rice anthocyanins and oyster peptides
ZHONG Kaicui, ZOU Wenqing, CHEN Zhongqin, QIN Xiaoming
食品与发酵工业
.
2025, (7): 194
-203
.
DOI: 10.13995/j.cnki.11-1802/ts.039921
