@article{葛长锌,李雅倩,董微巍,周鑫,徐孟休,李官浩,朴春香:176, author = {[葛长锌,李雅倩,董微巍,周鑫,徐孟休,李官浩,朴春香, null, null, null, null, null, null]}, title = {Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic}, publisher = {FOOD SCIENCE}, year = {2022}, journal = {FOOD SCIENCE}, volume = {43}, number = {18}, eid = {176}, pages = {176-183}, keywords = {garlic; ginseng; liquid-state fermentation; microbial diversity; chemical composition analysis; antioxidant activity}, doi = https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210913-152 }