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[Elsevier] Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice

quyen30 Post time 2024-5-4 16:46:42 | Show all posts |Read mode
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journal£ºFood Bioscience

Authors£ºXun Sun; Yu Zhang; Fei Li; Xu Jiao; Donghui Ma; Luyao Zhang; Bingjie Yang; Jing Zhao; Junhua Han; Quanhong Li

Published date£º2022-12-

DOI£º10.1016/j.fbio.2022.102126

PDF link£ºhttps://www.sciencedirect.com/sc ... 212429222005867/pdf

Article link£ºhttp://dx.doi.org/10.1016/j.fbio.2022.102126

Article Source£ºElsevier BV¡£


Remark£º

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metastock Post time 2024-5-4 16:46:43 | Show all posts

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