人参、大蒜混合发酵过程中微生物多样性、成分及抗氧化能力分析

葛长锌，李雅倩，董微巍，周鑫，徐孟休，李官浩，朴春香

Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic

GE Changxin, LI Yaqian, DONG Weiwei, ZHOU Xin, XU Mengxiu, LI Guanhao, PIAO Chunxiang

食品科学 . 2022, (18): 176 -183 . DOI: 10.7506/spkx1002-6630-20210913-152