Variations in Composition and Bioactivities during Fermentation of a Mixture of Chinese Yam, Apple and Tomato by Lactic Acid Bacteria
LI Yahui , MA Yanhong , ZHANG Hongzhi , HUANG Kaihong , YIN Jianmei , WEI Jianming
FOOD SCIENCE . 2017, (10): 137 -142 .  DOI: 10.7506/spkx1002-6630-201710023