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作物学报(英文版)
2015,3
(4)
Position: Home > Articles > Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods
The Crop Journal
2015,3
(4)
Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods
作 者：
Yaoguang Li;Dongyun Ma;Dan Sun;Chenyang Wang;Jian Zhang;Yingxin Xie;Tao Gu
单 位：
Institute of Food Science and Technology, Henan Agricultural University, Zhengzhou 45002, China;Agronomy College, National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450002, China;Agronomy College, National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450002, Chin
关键词：
Total phenolic content;Total flavonoid content;Milling method;Antioxidant activity;Colored whea
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