Effect of Different Processing Methods on in vitro Antioxidant Properties of Dietary Fiber from Tartary Buckwheat Bran
ZHOU Xiao-li，QIAN Yun-fang，ZHOU Yi-ming，SONG Xin-li
FOOD SCIENCE . 2011, (8): 1 -4 .  DOI: 10.7506/spkx1002-6630-201108001