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
(1. Agricultural College of Yanbian University, Yanji 133000, China; 2. College of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266000, China; 3. Jinxiang Suantongtianxia Storage Co. Ltd., Jinxiang 272202, China)
GE Changxin, LI Yaqian, DONG Weiwei, ZHOU Xin, XU Mengxiu, LI Guanhao, PIAO Chunxiang. Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic[J]. FOOD SCIENCE, 2022, 43(18): 176-183.