食品科学2012，Vol.33Issue(13)：299-304,6.
全谷物酚类化合物抗氧化活性研究进展
Research Advance in Antioxidant Activity of Phenolic Compounds in Whole Grains
摘要
Abstract
Whole grains are rich in bioactive phytochernicals, including phenolic compounds, fl-glucan, dietary fiber and others. Phenolic compounds have attracted extensive attention due to their unique antioxidant functions. In this article, the composition and existing forms of phenolic compounds in whole grains, factor affecting their contents and evaluation methods for their antioxidant effect are reviewed, with the aim of providing references for future studies and consumption of whole grains .关键词
全谷物/酚类化合物/抗氧化活性Key words
whole grains/phenolic compounds/antioxidant activity分类
轻工纺织引用本文复制引用
李富华,郭晓晖,夏春燕,陈龙,令博,明建..全谷物酚类化合物抗氧化活性研究进展[J].食品科学,2012,33(13):299-304,6.基金项目
中央高校基本科研业务费专项重点项目 （）
重庆市科技攻关项目 （）
