Effect of different yeast fermentations on the antioxidant activity and phenolic compounds of pine pollen

HU Luman, QIAO Qiang, YANG Changjun, HE Zhiyong, QIN Fang, WANG Zhaojun, CHEN Qiuming, CHEN Jie, ZENG Maomao

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (19) : 72-80.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (19) : 72-80. DOI: 10.13995/j.cnki.11-1802/ts.037691

Effect of different yeast fermentations on the antioxidant activity and phenolic compounds of pine pollen

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(19): 72-80 https://doi.org/10.13995/j.cnki.11-1802/ts.037691

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