Effects of mashing process on the total phenolic content and antioxidant activity of wort

被引：0
|
作者：
Li, Huipin [1 ]
Zhao, Mouming [1 ]
Zhao, Haifeng [1 ]
机构：
[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou,510640, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 08期
关键词：
Compendex;
D O I：
10.16429/j.1009-7848.2015.08.020
中图分类号：
学科分类号：
摘要：
Antioxidants
引用
收藏
页码：136 / 140
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