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

China Brewing ›› 2020, Vol. 39 ›› Issue (5) : 71-76.

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China Brewing ›› 2020, Vol. 39 ›› Issue (5) : 71-76. DOI: 10.11882/j.issn.0254-5071.2020.05.014
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Effects of lactic acid bacteria and yeast fermentation on the quality and antioxidant activity of male Eucommia ulmoides flower tea juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(5): 71-76 https://doi.org/10.11882/j.issn.0254-5071.2020.05.014

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