辣木
食品科学
健康福利
发酵
化学
传统医学
医学
作者
Li Xin,Caihong Shi,Shuxuan Wang,Shuang Wang,Xin Wang,Xin Lü
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2023-01-01
卷期号:14 (5): 2404-2415
被引量:8
摘要
The Moringa oleifera Lam. leaf addition on FBT for the co-fermentation could increase volatile compounds contents, improve sensory properties and enhance its health benefits.
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