Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
Work
Year: 2018
Type: article
Source: Food Chemistry
Institutions Jiangsu University, Cape Coast Technical University
Cites: 40
Cited by: 352
Related to: 10
FWCI: 31.21
Citation percentile (by year/subfield): 100
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed