不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响
吴永祥，吴丽萍，胡晓倩，金泰完
Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro
WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan
食品科学
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2018, (24): 168
-174
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DOI: 10.7506/spkx1002-6630-201824026
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