Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
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Published:2023-12
Issue:
Volume:174
Page:113547
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Zheng Zhenjie,
Wei Linya,
Zhu Manli,
Qian Zhenning,
Liu Jiao,
Zhang Lili,
Xu YunheORCID
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