液态发酵对西农9940苦荞主要成分及其抗氧化活性的强化作用

汪雪娇，孙旭春，兰永丽，李腾宇，师帅，杨霞，冯宪超，李志西

Liquid-State Fermentation Increases the Main Components and Antioxidant Activity of Xinong 9940 Tartary Buckwheat

WANG Xuejiao, SUN Xuchun, LAN Yongli, LI Tengyu, SHI Shuai, YANG Xia, FENG Xianchao, LI Zhixi

食品科学 . 2017, (24): 68 -73 . DOI: 10.7506/spkx1002-6630-201724011