Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins
TIE Shanshan, LIU Mengpei, ZONG Wei, ZHANG Lihua, ZHAO Guangyuan
FOOD SCIENCE . 2018, (15): 128 -131 .  DOI: 10.7506/spkx1002-6630-201815019