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鼠李糖乳杆菌发酵枸杞汁营养与风味特性及 其抗氧化活性和体外抑制黄嘌呤 氧化酶活性的研究

Authors :
安 欣
李桐彤
胡佳雪
刘慧燕
方海田
魏晓博
Source :
Science & Technology of Food Industry; Jan2025, Vol. 46 Issue 1, p239-247, 9p
Publication Year :
2025

Abstract

<i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10020306
Volume :
46
Issue :
1
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
182558914
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2024030031