Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18
Release time:2024-01-02Hits:
-
Impact Factor:
3.758
-
Affiliation of Author(s):
食品科技学院
-
Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
-
Co-author:
肖愈,张秋勤,缪俊青,芮昕,李腾,董明盛
-
Document Code:
3gb0v6juf1eh9ih7g83cj5jvmck672qj
-
Volume:
31
-
Page Number:
216-225
-
Translation or Not:
no
-
Date of Publication:
2015-01-01
