Changes in organic acids and <i>in vitro</i> antioxidant activity of lilium Jiaosu during natural fermentation process

doi:10.13995/j.cnki.11-1802/ts.022048

Changes in organic acids and in vitro antioxidant activity of lilium Jiaosu during natural fermentation process

FANG Sheng, CHEN Ben, SHA Ruyi, MAO Jianwei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 39-46.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 39-46. DOI: 10.13995/j.cnki.11-1802/ts.022048

Changes in organic acids and in vitro antioxidant activity of lilium Jiaosu during natural fermentation process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 39-46 https://doi.org/10.13995/j.cnki.11-1802/ts.022048

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