Effects of different microorganism fermentations on active ingredients, antioxidant activity, and metabolomics of Camellia oleifera seed cake

BAI Rundong, WANG Zhenxing, LIU Xiaohai, XIANG Yun, HE Lei, GAO Wei, NIE Jinggui

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 233-242.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 233-242. DOI: 10.13995/j.cnki.11-1802/ts.043997

Effects of different microorganism fermentations on active ingredients, antioxidant activity, and metabolomics of Camellia oleifera seed cake

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 233-242 https://doi.org/10.13995/j.cnki.11-1802/ts.043997

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