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frontiers in nutrition(1)

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black garlic extract(1)
fermentation(1)
functional components(1)
lactobacillus(1)
sensory(1)

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Li Ma AND Chengying Zhao AND Jifeng Chen AND Jinkai Zheng(0)

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institute of food science and technology, chinese academy of agricultural sciences, beijing, china(1)
school of life sciences, zhengzhou university, zhengzhou, china(1)
school of life sciences, zhengzhou university, zhengzhou, china, institute of food science and technology, chinese academy of agricultural sciences, beijing, china(1)

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2021(1)

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资源类型: 外文期刊

作者:Li Ma(精确检索)

作者:Chengying Zhao(精确检索)

作者:Jifeng Chen(精确检索)

作者:Jinkai Zheng(精确检索)

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1Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

作者： Li Ma; Chengying Zhao; Jifeng Chen; Jinkai Zheng; JCR（2021版）

机构： School of Life Sciences, Zhengzhou University, Zhengzhou, China, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; School of Life Sciences, Zhengzhou University, Zhengzhou, China;

来源：Frontiers in Nutrition

关键词： black garlic extract fermentation functional components Lactobacillus sensory