Effect of in Vitro Simulated Gastrointestinal Digestion on Bioactive Components and Antioxidant Activities of Six Kinds of Black Foods
LU Jun1,2,3, DUN Huiyu1, XIANG Xiaozhe1, FU Chunya1, MO Kaidi1, ZENG Xian1,2
1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; 2. National Engineering Laboratory of Rice and By-Product Deep Processing, Changsha 410004, China; 3. Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
LU Jun, DUN Huiyu, XIANG Xiaozhe, FU Chunya, MO Kaidi, ZENG Xian. Effect of in Vitro Simulated Gastrointestinal Digestion on Bioactive Components and Antioxidant Activities of Six Kinds of Black Foods[J]. FOOD SCIENCE, 2018, 39(5): 47-56.