Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus
| Autor: | Tan, Yumei, Gao, Mengxiang, Li, Li, Jiang, Hongbo, Liu, Yingbao, Gu, Tong, Zhang, Jialan |
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| Zdroj: | In LWT 1 April 2024 197 |
| Databáze: | ScienceDirect |
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