Effect of fermentation with different strains on active components content in Morinda officinalis How.

doi:10.11882/j.issn.0254-5071.2018.12.024

TAN Lirong, DAI Wenhao, LUO Zhifeng, LI Wenzhi, LI Pan, LIN Weiwei, CHENG Min, DU Bing

China Brewing ›› 2018, Vol. 37 ›› Issue (12) : 121-125.

PDF(1288 KB)

China Brewing ›› 2018, Vol. 37 ›› Issue (12) : 121-125. DOI: 10.11882/j.issn.0254-5071.2018.12.024

Research Report

Effect of fermentation with different strains on active components content in Morinda officinalis How.

{{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}}, 2018, 37(12): 121-125 https://doi.org/10.11882/j.issn.0254-5071.2018.12.024

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1288 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export