BING Xin, SHANG Hong-mei, LOU Yu-jie. Optimization of extraction process and antioxidant activity of total flavonoids from cup plant by response surface method[J]. Science and Technology of Food Industry, 2018, 39(4): 137-142,149.
Citation:
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BING Xin, SHANG Hong-mei, LOU Yu-jie. Optimization of extraction process and antioxidant activity of total flavonoids from cup plant by response surface method[J]. Science and Technology of Food Industry, 2018, 39(4): 137-142,149.
|
BING Xin, SHANG Hong-mei, LOU Yu-jie. Optimization of extraction process and antioxidant activity of total flavonoids from cup plant by response surface method[J]. Science and Technology of Food Industry, 2018, 39(4): 137-142,149.
Citation:
|
BING Xin, SHANG Hong-mei, LOU Yu-jie. Optimization of extraction process and antioxidant activity of total flavonoids from cup plant by response surface method[J]. Science and Technology of Food Industry, 2018, 39(4): 137-142,149.
|