不同加工方式对紫色马铃薯中酚类物质的影响
王耀红,王 蕾,赵 朋,张 超,杨 乐,闫晓洋,王冬冬,陈 勤
Effects of Domestic Cooking Methods on Phenol Contents and Antioxidant Activity in Purple-Fleshed Potatoes
WANG Yaohong, WANG Lei, ZHAO Peng, ZHANG Chao, YANG Le, YAN Xiaoyang, WANG Dongdong, CHEN Qin
食品科学
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2017, (7): 115
-121
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DOI: 10.7506/spkx1002-6630-201707019