不同加工方式对体外模拟胃肠消化黑青稞酚类物质含量及抗氧化活性的影响
张杰,党斌,张文刚,杨希娟
Effects of Different Processing Methods on Phenolic Content and Antioxidant Activity of Black Hulless Barley in Vitro Gastrointestinal Digestion
ZHANG Jie, DANG Bin, ZHANG Wengang, YANG Xijuan
食品科学
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2022, (21): 78
-86
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DOI: 10.7506/spkx1002-6630-20211028-318