Stability of Phenolic Compounds and Antioxidant Activity of Blueberry Incorporated in Yoghurt during Storage and in Vitro Digestion
ZHAO Yongbo, DU Lingling, LIU Lu, QU Xiuwei, WANG Haixia, CHEN Ping, LI Xiaodong
FOOD SCIENCE . 2018, (9): 53 -59 .  DOI: 10.7506/spkx1002-6630-201809009