Changes of Compositions and Antioxidant Activity in Coix Seeds during Aspergillus Fermentation
LIU Chang1,2，YUE Wen-ming1,3，HE Cong-fen1，DONG Yin-mao1，WANG Chang-tao1,*
FOOD SCIENCE . 2009, (23): 200 -203 .  DOI: 10.7506/spkx1002-6300-200923045