Effect of Different Drying Methods on the Antioxidant Properties and Aromatic Composition of Whole Flour from Pueraria lobata Roots
WU Qiong, LIU Yi, WU Qingyuan, JIANG Heti
FOOD SCIENCE . 2017, (6): 202 -208 .  DOI: 10.7506/spkx1002-6630-201706032