Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I- converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris.
点击次数：
所属单位：微生物技术研究
院（微生物改造技术全国重点实验室）
论文名称：Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I- converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris.
发表刊物：《INTERNATIONAL JOURNAL OF FOOD PROPERTIES》
第一作者：刘伟伟
论文编号：0B3AC4F598684FC7AF544058A1C369E4
期号：VOL. 25, NO. 1,
页面范围：477
字数：8
是否译文：否
发表时间：2022-02
发布时间：2022-05-20
赞 
