植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响

王宏兹，王凤，黄卫宁，RAYAS-DUARTEPatricia，姚远

Antioxidant Properties of Bread Made from Purple Sweet Potato Powder (PSP) Sourdough Fermented by Lactobacillus plantarum

WANGHong-zi，WANGFeng，HUANGWei-ning，RAYAS-DUARTEPatricia，YAOYuan

食品科学 . 2012, (13): 40 -44 . DOI: 10.7506/spkx1002-6630-201213006