Citation: | GUO Weiyun, CHEN Zhenhao, GAO Xueli, et al. Preparation and Antioxidant Activity Evaluation of Tea Polyphenol Sweet Potato Starch Noodles[J]. Science and Technology of Food Industry, 2022, 43(13): 156−161. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090361. |
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