Study on Preparation Process of Burdock Root Fermentation Broth and Its Antioxidant and Hypersensitivity-Alleviating EffectsOA
Study on Preparation Process of Burdock Root Fermentation Broth and Its Antioxidant and Hypersensitivity-Alleviating Effects
Yang Yang;Lu Wenhan;Qv Jingyao;Zhang Jingxuan;Wang Ling
School of Chemical and Pharmaceutical Science,Qilu University of Technology(Shandong Academy of Sciences,ChinaSchool of Chemical and Pharmaceutical Science,Qilu University of Technology(Shandong Academy of Sciences,ChinaSchool of Chemical and Pharmaceutical Science,Qilu University of Technology(Shandong Academy of Sciences,ChinaSchool of Chemical and Pharmaceutical Science,Qilu University of Technology(Shandong Academy of Sciences,ChinaSchool of Chemical and Pharmaceutical Science,Qilu University of Technology(Shandong Academy of Sciences,China
burdock root fermented liquidPseudoalteromonas sp.Saccharomyces cerevisiaeantioxidanthypersensitivity-alleviating
burdock root fermented liquidPseudoalteromonas sp.Saccharomyces cerevisiaeantioxidanthypersensitivity-alleviating
《日用化学品科学（英文）》 2026 (2)
37-46,10
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