不同处理方法对贺兰山紫蘑菇多糖抗氧化活性的影响

刘继婷，鲁晓丽，张自萍*

Effect of Processing Method on Antioxidant Activity of Polysaccharides from Cortinarius purpurascens Fr.

LIU Jiting, LU Xiaoli, ZHANG Ziping*

食品科学 . 2015, (4): 6 -10 . DOI: 10.7506/spkx1002-6630-201504002