Optimization of Fermentation Conditions for Enhanced 1-Deoxynojirimycin Content in Fermented Mulberry Leaf Tea by Response Surface Methodology
XIAO Hong1, HUANG Xian-zhi2, SHEN Yi-hong2, DING Xiao-wen1,*, QIN Ying-rui1, ZENG Yi-tao1, YANG Juan1, DING Shun-jie1, SHANG Sang1
FOOD SCIENCE
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2014, (10): 46
-51
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DOI: 10.7506/spkx1002-6630-201410009
