Effect of Lactic Acid Bacteria Fermentation on Phenolic Profiles and Antioxidant Activity of Dried Longan Flesh

LAI Ting, LIU Lei, ZHANG Ming-wei, ZHANG Rui-fen, ZHANG Yan, WEI Zhen-cheng, DENG Yuan-yuan

PDF(403 KB)
PDF(403 KB)
Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (10) : 1979-1989. DOI: 10.3864/j.issn.0578-1752.2016.10.013
STORAGE·FRESH-KEEPING·PROCESSING

Effect of Lactic Acid Bacteria Fermentation on Phenolic Profiles and Antioxidant Activity of Dried Longan Flesh

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2016, 49(10): 1979-1989 https://doi.org/10.3864/j.issn.0578-1752.2016.10.013

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(403 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉