Deep Liquid Fermentation Increased the Content of Main Active Components and Antioxidant Capacity in the Fermentation Broth of Malus doumeri Fruits from Northern Guangdong Province

CHENG Tian-de; CHEN Qing-le; LI Xue-ping

doi:10.13982/j.mfst.1673-9078.2020.12.0606

Home>Articles>Deep Liquid Fermentation Increased the Content of Main Active Components and Antioxidant Capacity in the Fermentation Broth of Malus doumeri Fruits from Northern Guangdong Province

DOI: 10.13982/j.mfst.1673-9078.2020.12.0606

Deep Liquid Fermentation Increased the Content of Main Active Components and Antioxidant Capacity in the Fermentation Broth of Malus doumeri Fruits from Northern Guangdong Province

CHENG Tian-de

CHEN Qing-le

LI Xue-ping

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Publication Date：2020-12-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：8( 111-117,68 )

Modern Food Science & Technology

PKUISTICEI

ISSN：1673-9078

Year, Vol.(Issue)：2020,36(12)