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中文期刊(546167)
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期刊名称

journal of food science(1)

关键词

antioxidant; lactobacillus fermentation; polyphenolic; quinoa(1)

作者

Zhang, Jigang AND Wang, Chuyan AND Huang, Xudong AND Cheng, Jianghua AND Zhang, Jigang(0)

机构

anhui acad agr sci, agroprod proc res inst, hefei, peoples r china(1)
hefei univ, sch biol food & environm, 99of jinxiu rd, hefei 230601, peoples r china(1)
hefei univ, sch biol food & environm, hefei, peoples r china(1)
jilin agr univ, coll food sci & engn, changchun, peoples r china(1)

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年份

2023(1)

科研产出

条件:

资源类型: 外文期刊

作者:Zhang, Jigang(精确检索)

作者:Wang, Chuyan(精确检索)

作者:Huang, Xudong(精确检索)

作者:Cheng, Jianghua(精确检索)

作者:Zhang, Jigang(精确检索)

排序方式：

1Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars

作者： Zhang, Jigang; Wang, Chuyan; Huang, Xudong; Cheng, Jianghua; Zhang, Jigang; SCI

机构： Hefei Univ, Sch Biol Food & Environm, Hefei, Peoples R China; Jilin Agr Univ, Coll Food Sci & Engn, Changchun, Peoples R China; Anhui Acad Agr Sci, Agroprod Proc Res Inst, Hefei, Peoples R China; Hefei Univ, Sch Biol Food & Environm, 99of Jinxiu Rd, Hefei 230601, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： antioxidant; Lactobacillus fermentation; polyphenolic; quinoa

年份：2023