Quality evaluation of fermented Ophiocordyceps sinensis mycelia using fingerprint analysis combined with chemometric methods and antioxidant activity

CHEN Wanxuan, ZHANG Haoshen, ZHANG Wen, WANG Na, ZHANG Jianshuang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 136-143.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 136-143. DOI: 10.13995/j.cnki.11-1802/ts.040986

Quality evaluation of fermented Ophiocordyceps sinensis mycelia using fingerprint analysis combined with chemometric methods and antioxidant activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(15): 136-143 https://doi.org/10.13995/j.cnki.11-1802/ts.040986

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