Main components and antioxidant activities of Lycium barbarum L. beveragesusing two different fermentation processes

LI Peipei, XIE Xianghong, WANG Cong, LI Dongdong, LIU Jun, WANG Liping, ZHANG Xikang, MA Lu, LIU Dunhua

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 90-97.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 90-97. DOI: 10.13995/j.cnki.11-1802/ts.021780

Main components and antioxidant activities of Lycium barbarum L. beveragesusing two different fermentation processes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(24): 90-97 https://doi.org/10.13995/j.cnki.11-1802/ts.021780

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