FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (20): 252-259.doi: 10.7506/spkx1002-6630-20221127-309
• Component Analysis • Previous Articles Next Articles
LIU Shiwei, LIU Shengnan, MI Qianwen, YIN Pei, XUE Tingfang, YU Xiaoran, MENG Xingjian, WANG Lina, BI Yunfeng
Online:
2023-10-25
Published:
2023-11-07
CLC Number:
LIU Shiwei, LIU Shengnan, MI Qianwen, YIN Pei, XUE Tingfang, YU Xiaoran, MENG Xingjian, WANG Lina, BI Yunfeng. Changes in Active Components and Antioxidant Properties of Ginseng Fermented by Lactobacillus plantarum[J]. FOOD SCIENCE, 2023, 44(20): 252-259.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20221127-309
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