鲜切荸荠表面黄化过程中黄酮类物质和抗氧化活性变化

李长乐，潘永贵

Changes in Flavonoid Content and Antioxidant Activity of Fresh-Cut Chinese Water Chestnut during Surface Etiolation

LI Changle, PAN Yonggui

食品科学 . 2018, (19): 212 -217 . DOI: 10.7506/spkx1002-6630-201819033