Effect of Fermentation and Processing on Antioxidant and Hypoglycemic Activity of Mulberry Fruit

被引：0
|
作者：
Long, Xiaoshan [1 ]
Hu, Tenggen [1 ]
Zou, Yuxiao [1 ]
Liao, Sentai [1 ]
Wang, Siyuan [1 ]
Lin, Guangyue [1 ]
Li, Erna [1 ]
Liu, Fan [1 ]
Li, Qian [1 ]
机构：
[1] Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou,510610, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 11期
关键词：
D O I：
10.7506/spkx1002-6630-20180504-049
中图分类号：
学科分类号：
摘要：
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页码：116 / 123
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