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~

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 130-133.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 130-133. DOI: 10.13995/j.cnki.11-1802/ts.2011.11.038
Food and Fermentation Industries

Effects of Cooking Treatment on Antioxidant Activity of Polyphenols in Jujube

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(11): 130-133 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.038

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