Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp-Reference-Cited by-同舟云学术

Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp

Published:2023-06 Issue: Volume:53 Page:102558
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dong Xiaobo,Qi Jing,Xu Kang,Li Bing,Xu Huaide,Tian Xiaoju,Lei Hongjie^ORCID

Funder

Key Research and Development Projects of Shaanxi Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

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