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中文
Changes in Active Components and Antioxidant Properties of Ginseng Fermented by Lactobacillus plantarum
LIU Shiwei, LIU Shengnan, MI Qianwen, YIN Pei, XUE Tingfang, YU Xiaoran, MENG Xingjian, WANG Lina, BI Yunfeng
FOOD SCIENCE . 2023, (
20
): 252 -259 . DOI: 10.7506/spkx1002-6630-20221127-309