Impacts of Different Additives on Hypoglycemic Components in Fermented Mulberry Leaves
Objective: To improve the contents of various hypoglycemic components in natural mulberry leaves, different fermentation-promoting substances were added to mulberry leaf shoots during their fermentation by means of that drawn on the experience of traditional black tea fermentation process. Method: B...
| 出版年: | Shipin gongye ke-ji |
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| 主要な著者: | , , , , |
| フォーマット: | 論文 |
| 言語: | 中国語 |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2024-07-01
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| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070280 |