Effects of different cooking conditions on water distribution, nutrients and antioxidant activity of Chinese water-chestnut

doi:10.13995/j.cnki.11-1802/ts.024330

ZHAN Ge, ZHOU Cunshan, YAN Jiahui, TAO Shoukui, LONG Men

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 171-176.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 171-176. DOI: 10.13995/j.cnki.11-1802/ts.024330

Effects of different cooking conditions on water distribution, nutrients and antioxidant activity of Chinese water-chestnut

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 171-176 https://doi.org/10.13995/j.cnki.11-1802/ts.024330

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Received	Revised	Published
2020-04-28	2020-05-28	2020-08-25
Issue Date
2020-09-17

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