Comparative Effects of Fermentation with Three Species of Lactic Acid Bacteria on Polyphenol and Proanthocyanidin Contents and Antioxidant Activity of Blueberry Fruit
WANG Chuyan, ZHANG Jigang, YANG Liuqing, LI Kexin, CAI Jingmin, HU Yong, OU Xiaohua
FOOD SCIENCE . 2020, (24): 87 -94 .  DOI: 10.7506/spkx1002-6630-20200326-387