Effect of lactic acid bacteria fermentation on active components and physiological function of fruit and vegetable

doi:10.11882/j.issn.0254-5071.2015.03.001

LAI Ting1,2, LIU Hanwei3, ZHANG Mingwei2, LIU Lei2*

China Brewing ›› 2015, Vol. 34 ›› Issue (3) : 1-4.

PDF(2048 KB)

China Brewing ›› 2015, Vol. 34 ›› Issue (3) : 1-4. DOI: 10.11882/j.issn.0254-5071.2015.03.001

Effect of lactic acid bacteria fermentation on active components and physiological function of fruit and vegetable

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 34(3): 1-4 https://doi.org/10.11882/j.issn.0254-5071.2015.03.001

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(2048 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export