Enhancement of Total Polyphenol Content and Antioxidant Activity of Whole Oat (Avena nuda L.) Flour by Cellulase Treatment
CHEN Dongfang, SHI Junling, HU Xinzhong
FOOD SCIENCE . 2016, (1): 56 -62 .  DOI: 10.7506/spkx1002-6630-201601011