Analysis of main components and antioxidant activity <i>in vitro</i> for<i>Lycium ruthenicum</i> Murr. Jiaosu before and after fermentation

doi:10.13995/j.cnki.11-1802/ts.022774

Analysis of main components and antioxidant activity in vitro forLycium ruthenicum Murr. Jiaosu before and after fermentation

GAO Qingchao, CHANG Yingjiu, MA Rong, CAO Xiaohai, WANG Shulin

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 275-283.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 275-283. DOI: 10.13995/j.cnki.11-1802/ts.022774

Analysis of main components and antioxidant activity in vitro forLycium ruthenicum Murr. Jiaosu before and after fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 275-283 https://doi.org/10.13995/j.cnki.11-1802/ts.022774

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Received	Published
2019-11-11	2020-03-15
Issue Date
2020-04-10

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