Analysis and comparison of nutritional components and antioxidant capacity in different parts of four kinds of celery

doi:10.13995/j.cnki.11-1802/ts.026081

LI Youyuan, ZHAO Yuhan, CHEN Qingmin, LIU Xin, HAN Cong, SUN Fei, DU Yamin, FU Maorun

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 76-81.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 76-81. DOI: 10.13995/j.cnki.11-1802/ts.026081

Analysis and comparison of nutritional components and antioxidant capacity in different parts of four kinds of celery

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(14): 76-81 https://doi.org/10.13995/j.cnki.11-1802/ts.026081

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Received	Revised	Published
2020-11-10	2020-12-14	2021-07-25
Issue Date
2021-08-20

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