Analysis of Microbial Diversity, Chemical Composition and Antioxidant Capacity during Co-fermentation of Ginseng and Garlic
GE Changxin, LI Yaqian, DONG Weiwei, ZHOU Xin, XU Mengxiu, LI Guanhao, PIAO Chunxiang
FOOD SCIENCE . 2022, (18): 176 -183 .  DOI: 10.7506/spkx1002-6630-20210913-152