Presentation Information
[3KJp04i010]Fermentation of Sea Buckthorn with Lactic Acid Bacteria: Effects on Acidity, Taste, Polyphenols, and Antioxidant Activity
*ESTEBAN MOSQUERA1, TANAKA SACHI2, WATANABE Jun1 (1. Obihiro University of Agriculture and Veterinary Medicine, 2. University of Shinshu)
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