双歧杆菌液态厌氧发酵牡蛎制品的体外抗氧化能力分析与比较 / Analysis of Antioxidant Capacity in vitro of Oyster Fermented by Bifidobacteria
- Resource Type
- Academic Journal
- Source
- 中国食物与营养 / Food and Nutrition in China. 29(7):43-47
- Subject
双歧杆菌 牡蛎 体外抗氧化能力 发酵 bifidobacteria oyster antioxidant capacity in vitro fermentation - Language
- Chinese
- ISSN
- 1006-9577