Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate

出版年份 2019 全文链接

标题

作者

关键词

Lactic acid bacteria, Antifungal activity, Phenolic acids, Fruit substrate

出版物

Volume 111, Issue -, Pages 309-317

出版商

Elsevier BV

发表日期

2019-05-11

DOI

10.1016/j.lwt.2019.05.038

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