@article{汪雪娇:68, author = {[汪雪娇, 孙旭春, 兰永丽, 李腾宇, 师帅, 杨霞, 冯宪超, 李志西]}, title = {液态发酵对西农9940苦荞主要成分及其抗氧化活性的强化作用}, publisher = {食品科学}, year = {2017}, journal = {食品科学}, volume = {38}, number = {24}, eid = {68}, pages = {68-73}, keywords = {苦荞粉;发酵;多酚;黄酮;抗氧化活性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201724011 }