Article10.1016/j.jcs.2015.07.010

Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei

Feihong Zhai,Qi Wang,Jian-Rong Han-2015-07-22-Journal of Cereal Science

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Keywords

ChemistryFood scienceDPPHFermentationAntioxidantFerrousSugarSorghum

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