Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides
| Autor: | Qi, Jianrui, Zhang, Jie, Wang, Kai, Cheng, Yifan, Sheng, Qinglin, Kurtovic, Ivan, Yuan, Yahong, Yue, Tianli |
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| Zdroj: | In Food Chemistry 30 September 2024 453 |
| Databáze: | ScienceDirect |
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