煮制条件对绿豆清汤颜色及抗氧化性的影响

陈然，赵建京，范志红

Color and Antioxidant Activity of Mung Bean Clear Soup as Affected by Boiling Conditions

CHENRan，ZHAOJian-jing，FANZhi-hong

食品科学 . 2012, (8): 115 -120 . DOI: 10.7506/spkx1002-6630-201208024