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
关键字：dietary fiber, bound polyphenols
论文来源：期刊
发表时间：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.