Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation
Crossref DOI link: https://doi.org/10.1007/s10068-017-0099-x
Published Online: 2017-05-29
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zou, Bo
Wu, Jijun
Yu, Yuanshan
Xiao, Gengsheng
Xu, Yujuan
License valid from 2017-05-29