The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages
DOI:
10.1016/j.fbio.2025.106363
Publication Date:
2025-03-14T07:45:43Z
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