乳酸菌和酵母菌发酵对杜仲雄花茶汁品质及抗氧化活性的影响
刘梦培，李佳，纵伟，杜红岩，黄琳，王璐
Effects of lactic acid bacteria and yeast fermentation on the quality and antioxidant activity of male Eucommia ulmoides flower tea juice
LIU Mengpei, LI Jia, ZONG Wei, DU Hongyan, HUANG Lin, WANG Lu
中国酿造
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2020, (5): 71
-76
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DOI: 10.11882/j.issn.0254-5071.2020.05.014
