Burdock polysaccharides enhanced the quality and antioxidative activity of fermented milk

LI Ningning, WANG Zhengrong, SUN Chunxiao, ZHAO Shengming, JIANG Lili, ZHAO Chunfeng, ZHAO Yanyan, KANG Zhuangli, ZHU Mingming, HE Hongju

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 97-103.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 97-103. DOI: 10.13995/j.cnki.11-1802/ts.019325

Burdock polysaccharides enhanced the quality and antioxidative activity of fermented milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(10): 97-103 https://doi.org/10.13995/j.cnki.11-1802/ts.019325

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