Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
Zhenjie Zheng(Hong Kong Polytechnic University), Yunhe Xu(Jinzhou Medical University), Linya Wei(Jinzhou Medical University), Lili Zhang(Chinese Academy of Sciences), Zhenning Qian(Jinzhou Medical University), Jiao Liu(Jinzhou Medical University), Manli Zhu(Jinzhou Medical University)
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