Effects of <i>Lactobacillus</i> Fermentation on Active Substance and Antioxidant Activity of <i>Dendrobium candidum</i>

HUANG Zhenyong; ZHANG Ezhen; DAN Ming; LIANG Xiaojun; WEI Baoyao; WEI Xinping

doi:10.3969/j.issn.1000-2561.2020.03.021

Effects of Lactobacillus Fermentation on Active Substance and Antioxidant Activity of Dendrobium candidum

HUANG Zhenyong,ZHANG Ezhen,DAN Ming,LIANG Xiaojun,WEI Baoyao,WEI Xinping

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (3) : 572-578.

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Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (3) : 572-578. DOI: 10.3969/j.issn.1000-2561.2020.03.021

Agricultural Product Processing, Preservation, Storage, Analysis and Detection

Effects of Lactobacillus Fermentation on Active Substance and Antioxidant Activity of Dendrobium candidum

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 41(3): 572-578 https://doi.org/10.3969/j.issn.1000-2561.2020.03.021

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Received	Revised	Published
2019-08-03	2019-10-20	2020-03-25
Issue Date
2020-04-16

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