Changes of in vitro antioxidant activity of Morinda citrifolia ferment during natural fermentation process and quality analysis

doi:10.11882/j.issn.0254-5071.2018.01.020

ZHOU Pian, CAI Kun, LIANG Congying, LIU Sixin, LI Congfa

China Brewing ›› 2018, Vol. 37 ›› Issue (1) : 92-96.

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China Brewing ›› 2018, Vol. 37 ›› Issue (1) : 92-96. DOI: 10.11882/j.issn.0254-5071.2018.01.020

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Changes of in vitro antioxidant activity of Morinda citrifolia ferment during natural fermentation process and quality analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(1): 92-96 https://doi.org/10.11882/j.issn.0254-5071.2018.01.020

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