Effects of lactic acid bacteria fermentation on free phenolic acid and antioxidant ability of jujube pulb

HAN Xue et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (3) : 121.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (3) : 121. DOI: 10.13995/j.cnki.11-1802/ts.016154

Effects of lactic acid bacteria fermentation on free phenolic acid and antioxidant ability of jujube pulb

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(3): 121 https://doi.org/10.13995/j.cnki.11-1802/ts.016154

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