Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro digestibility study
Hua Wang(Shenyang Pharmaceutical University), Yuqing Zhao(Shenyang Pharmaceutical University), Xuexiu Zhong(South China Normal University), Qian Li(Tsinghua University), Xiaoyan Xia(Shenyang Pharmaceutical University), Xiaohong Zhao(Army Medical University), Jintian Tang(Huazhong Agricultural University), Hongzhu Yu(Tsinghua University)
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