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1,Phytochemical profiles and antioxidant activities of wine grape. Jun Yang, Timothy E. Martinson,and Rui Hai Liu. Food Chemistry.Volume 116, Issue 1, 1 September 2009, Pages 332-339.
2,Antioxidant activity of lactic-fermented Chinese cabbage. Yu-Ping Sun,Cheng-Chun Chou,Roch-Chui Yu. Food Chemistry.Volume 115, Issue 3, 1 August 2009, Pages 912-917.
3,Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage. Erzheng Su,Tao Xia,Liping Gao,Qianying Dai,Zhengzhu Zhang。Food and Bioproducts Processing.
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该帖子作者被版主 zhumenjun19846积分, 2经验,加分理由:谢谢应助
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