加热对黑加仑花色苷含量及抗氧化活性的影响

贾?娜1,2，孔保华2,*，刘?骞2，陈?倩2，张红涛2

Effect of Heating Temperature and Time on the Content and Antioxidant Activity of Anthocyanins from Black Currant

食品科学 . 2012, (21): 73 -77 .