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The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers.
Ru, Yue-Rong; Wang, Zhen-Xing; Li, Ya-Jing; Kan, Huan; Kong, Kin-Weng; Zhang, Xue-Chun.
Affiliation
  • Ru YR; Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China.
  • Wang ZX; College of Life Sciences, Southwest Forestry University, Kunming, China.
  • Li YJ; Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China.
  • Kan H; College of Life Sciences, Southwest Forestry University, Kunming, China.
  • Kong KW; College of Life Sciences, Southwest Forestry University, Kunming, China.
  • Zhang XC; College of Life Sciences, Southwest Forestry University, Kunming, China.
J Food Biochem ; 46(4): e13887, 2022 04.
Article in En | MEDLINE | ID: mdl-34338334
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Probiotics / Juglans Type of study: Prognostic_studies Language: En Journal: J Food Biochem Year: 2022 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Probiotics / Juglans Type of study: Prognostic_studies Language: En Journal: J Food Biochem Year: 2022 Type: Article Affiliation country: China