Effects of frying on antioxidative compounds and activities in red cabbages during digestion

YIN Pei,CHEN Jianchu,YE Xingqian,LIU Donghong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 127-132.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 127-132. DOI: 10.13995/j.cnki.11-1802/ts.019740

Effects of frying on antioxidative compounds and activities in red cabbages during digestion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(12): 127-132 https://doi.org/10.13995/j.cnki.11-1802/ts.019740

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