Changes of main phenolic compounds contents and antibacterial activities of sea-buckthorn Jiaosu during fermentation process
In order to explore the changes of major phenolic compounds contents of sea-buckthorn during fermentation process and its effects on the antibacterial activities, Jiaosu was prepared using sea-buckthorn as raw materials, the phenolic compounds contents of sea-buckthorn at different fermentation stag...
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Editorial Department of China Brewing
2024-11-01
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| Col·lecció: | Zhongguo niangzao |
| Matèries: | |
| Accés en línia: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-144.pdf |
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