Correlation between active substances and antioxidant capacity during mulberry Jiaosu fermentation

doi:10.13995/j.cnki.11-1802/ts.030134

YI Yuan, ZHAO Minhui, ZUO Yong, MA Qian, HU Kun, HUANG Qin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 117-122.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 117-122. DOI: 10.13995/j.cnki.11-1802/ts.030134

Correlation between active substances and antioxidant capacity during mulberry Jiaosu fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 117-122 https://doi.org/10.13995/j.cnki.11-1802/ts.030134

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Received	Revised	Published
2021-11-18	2021-12-06	2022-05-15
Issue Date
2022-05-26

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