老陈醋生产过程中总多酚、总黄酮含量及清除DPPH 自由基能力的分析

陈树俊1，苏静1，刘诚2，张海英3，衡玉玮1，刘亚斌1

Analysis of Contents of Total Phenolic Compounds and Total Flavones and DPPH Radical Scavenging Activity during Overmature Vinegar Production

CHEN Shu-jun1，SU Jing1，LIU Cheng2，ZHANG Hai-ying3，HENG Yu-wei1，LIU Ya-bin1

食品科学 . 2009, (17): 158 -162 . DOI: 10.7506/spkx1002-6630-200917037