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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