超微粉碎对香菇多酚组成及抗氧化活性的影响

张小利1，夏春燕1，王慧清1，明建1,2,*

Effect of Superfine Grinding on Compositions and Antioxidant Activity of Phenolic Compounds from Shiitake Mushroom (Lentinus edodes)

ZHANG Xiaoli1, XIA Chunyan1, WANG Huiqing1, MING Jian1,2,*

食品科学 . 2015, (11): 42 -49 . DOI: 10.7506/spkx1002-6630-201511009