5 种梅干菜的酚类化合物及抗氧化能力比较分析
沈清,楼乐燕,尹培,黄睿,叶兴乾,陈健初
Phenolic Compounds and Antioxidant Capacity of Five Pickled and Dried Mustard Brands
SHEN Qing, LOU Leyan, YIN Pei, HUANG Rui, YE Xingqian, CHEN Jianchu
食品科学
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2018, (12): 212
-218
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DOI: 10.7506/spkx1002-6630-201812033