Functionality of grape seed and goji berry fermented by Saccharomyces boulardii and Lactobacillus rhamnosus

LIU Yingxue, LU Xinyao, ZONG Hong, ZHUGE Bin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 134-142.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 134-142. DOI: 10.13995/j.cnki.11-1802/ts.031738

Functionality of grape seed and goji berry fermented by Saccharomyces boulardii and Lactobacillus rhamnosus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(5): 134-142 https://doi.org/10.13995/j.cnki.11-1802/ts.031738

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