加热方式对紫色马铃薯营养成分及抗氧化活性的影响
赖灯妮,朱向荣,李涛,张群,彭清辉
Effects of Heat Treatment Methods on Nutrient Composition and Antioxidant Activity of Purple-Fleshed Potato
LAI Dengni, ZHU Xiangrong, LI Tao, ZHANG Qun, PENG Qinghui
食品科学
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2023, (20): 245
-251
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DOI: 10.7506/spkx1002-6630-20220917-164