发酵柑橘皮残留物的抗氧化特性

Name: 发酵柑橘皮残留物的抗氧化特性
Published: 2025-01-30T14:11:49+00:00
License: https://creativecommons.org/licenses/by/4.0/
Keywords: antioxidant properties

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posted on 2025-01-30, 14:11 authored by 慧于慧于

用 Trichoderma koningensis、Aspergillus niger 和 Lactobacillus casei 的混合物发酵的柑橘皮果渣的抗氧化特性

发酵柑橘皮残留物的抗氧化特性

Funding

Natural Science Foundation of China (31902128)

Jiangxi Province Modern Citrus Industry Technology System (JXARS-07)

he Science and Technology Project of Jiangxi Provincial Education Commission (GJJ190222)

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