FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (13): 51-56.doi: 10.7506/spkx1002-6630-20200419-245
• Basic Research • Previous Articles Next Articles
LI Huixing, ZHOU Yongkang, FANG Peiqi, ZHENG Lilin, HA Haiyang, XU Bin
Online:
2021-07-15
Published:
2021-07-27
CLC Number:
LI Huixing, ZHOU Yongkang, FANG Peiqi, ZHENG Lilin, HA Haiyang, XU Bin. Enhancement of Antioxidant Activity of Chinese Yam by Fermentation with Cordyceps militaris[J]. FOOD SCIENCE, 2021, 42(13): 51-56.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200419-245
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