纤维素酶水解处理提高燕麦全粉中总多酚含量与抗氧化活性

陈东方，师俊玲，胡新中

Enhancement of Total Polyphenol Content and Antioxidant Activity of Whole Oat (Avena nuda L.) Flour by Cellulase Treatment

CHEN Dongfang, SHI Junling, HU Xinzhong

食品科学 . 2016, (1): 56 -62 . DOI: 10.7506/spkx1002-6630-201601011