Changes in Active Components and Antioxidant Activity of Hawthorn during Simulated Gastrointestinal Digestion in Vitro

被引：0
|
作者：
Feng, Yicheng [1 ]
Mou, Dehua [1 ]
机构：
[1] College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang,050000, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 07期
关键词：
D O I：
10.7506/spkx1002-6630-201807021
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学科分类号：
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页码：139 / 145
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