PDF(2106 KB)
PDF(2106 KB)
PDF(2106 KB)
不同真菌发酵对墨江紫米多酚及其抗氧化性影响的比较
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}A comparative investigation on the effects of different fungi fermentation on the polyphenols content and antioxidant activity of Mojiang purple rice (Oryza sativa L.)
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