煮制处理对绿豆中多酚含量及其抗氧化活性的影响
肖金玲, 王娟, 全志刚, 王维浩, 刁静静, 曹龙奎
Effects of Cooking Treatment on Polyphenol Content and Antioxidant Activity of Mung Bean
XIAO Jin-ling, WANG Juan, QUAN Zhi-gang, WANG Wei-hao, DIAO Jing-jing, CAO Long-kui
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2020, (15): 34
-42
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DOI: 10.19554/j.cnki.1001-3563.2020.15.006