Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu
DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou
(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation, Nanyang Institute of Technology, Nanyang 473000, China)
DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou. Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu[J]. FOOD SCIENCE, 2022, 43(2): 108-116.