1. 不同乳酸菌发酵留兰香纯露的 抗氧化活性比较.
- Author
-
蔡春静, 李璇, 王莹, 张元成, and 楚杰
- Subjects
LACTIC acid bacteria ,FREE radicals ,FERMENTATION ,ANTIOXIDANTS - Abstract
Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF