3 种乳酸菌发酵对蓝莓多酚、原花青素含量及抗氧化活性的影响
王储炎,张继刚,杨柳青,李珂昕,蔡敬民,胡勇,欧晓华
Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua
食品科学
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2020, (24): 87
-94
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DOI: 10.7506/spkx1002-6630-20200326-387