Effect of Superfine Grinding on Compositions and Antioxidant Activity of Phenolic Compounds from Shiitake Mushroom (Lentinus edodes)
ZHANG Xiaoli1, XIA Chunyan1, WANG Huiqing1, MING Jian1,2,*
FOOD SCIENCE . 2015, (11): 42 -49 .  DOI: 10.7506/spkx1002-6630-201511009