Impact of fermentation degree on phenolic compositions and...

Journal of Functional Foods 2018 / 02 Vol. 41

Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp.

Wang, Lu, Luo, You, Wu, Yanan, Wu, Zhenqiang
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Volume:
41
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2017.12.044
Date:
February, 2018
File:
PDF, 641 KB
english, 2018
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