Analysis of main components and antioxidant activity in vitro forLycium ruthenicum Murr. Jiaosu before and after fermentation
GAO Qingchao, CHANG Yingjiu, MA Rong, CAO Xiaohai, WANG Shulin
Food and Fermentation Industries . 2020, (5): 275 -283 .  DOI: 10.13995/j.cnki.11-1802/ts.022774

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