Effect of different fermentation technologies on antioxidant activity of Physalis pubescens enzyme

doi:10.11882/j.issn.0254-5071.2016.07.018

LI Shiyan1, ZHU Dan2,3*, NIU Guangcai1, REN Yueying2, WEI Wenyi1, WANG Ying1

China Brewing ›› 2016, Vol. 35 ›› Issue (7) : 85-88.

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China Brewing ›› 2016, Vol. 35 ›› Issue (7) : 85-88. DOI: 10.11882/j.issn.0254-5071.2016.07.018

Effect of different fermentation technologies on antioxidant activity of Physalis pubescens enzyme

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(7): 85-88 https://doi.org/10.11882/j.issn.0254-5071.2016.07.018

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