Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber
KAN Mingming1, YE Fayin1, ZHAO Guohua1,2,*
1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, China
KAN Mingming, YE Fayin, ZHAO Guohua. Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201705010.