Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves
Author:
Affiliation:
1. School of Food Science and Engineering; South China University of Technology; Guangzhou China
2. Institute of Fruit Tree Research; Guangdong Academy of Agricultural Sciences; Guangzhou China
Funder
National Natural Science Foundation of China
Science and Technology Planning Project of Guangdong Province-China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.795/fullpdf
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