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Changes in Polyphenols and Antioxidant Activity in Fermen... | ResearchHub
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Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor Processing
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Authors
Derang Ni
•
Chao Chen
5 more
•
Xingqian Ye
Published
June 19, 2024
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Journal
Foods
Topics
Chemistry
Biochemistry
Organic Chemistry
Dpph
Fermentation
Show all topics
DOI
10.3390/foods13121928
License
CC-BY
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