Analysis of Contents of Total Phenolic Compounds and Total Flavones and DPPH Radical Scavenging Activity during Overmature Vinegar Production
CHEN Shu-jun1，SU Jing1，LIU Cheng2，ZHANG Hai-ying3，HENG Yu-wei1，LIU Ya-bin1
FOOD SCIENCE . 2009, (17): 158 -162 .  DOI: 10.7506/spkx1002-6630-200917037