不同品种和成熟度树莓和黑莓果实的氧化和抗氧化活性比较
王友升，谷祖臣，张帆
Multivariate Analysis of Pro- and Anti-Oxidant Properties of Raspberry and Blackberry from Different Varieties at Different Maturity Stages
WANGYou-sheng，GUZu-chen，ZHANGFan
食品科学
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2012, (9): 81
-86
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DOI: 10.7506/spkx1002-6630-201209018
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