The effect of bound polyphenols on the fermentation and antioxidant properties of carrot dietary fiber in vivo and in vitro[J]. Food & Function, 2020, 11, 748-758.
作者：Shuai Liu, Qiang Yu*, Hairong Huang, Kunyou Hou, Ruihong Dong, Yi Chen, Jianhua Xie, Shaoping Nie, M
關鍵字：dietary fiber, bound polyphenols
論文來源：期刊
發表時間：2020年
The effect of bound polyphenols on the fermentation and antioxidant properties of carrot dietary fiber in vivo and in vitro[J]. Food & Function, 2020, 11, 748-758.