日用化学品科学（英文）2026，Vol.11Issue(2)：37-46,10.
Study on Preparation Process of Burdock Root Fermentation Broth and Its Antioxidant and Hypersensitivity-Alleviating Effects
Study on Preparation Process of Burdock Root Fermentation Broth and Its Antioxidant and Hypersensitivity-Alleviating Effects
Yang Yang 1Lu Wenhan 1Qv Jingyao 1Zhang Jingxuan 1Wang Ling1
作者信息
- 1. School of Chemical and Pharmaceutical Science,Qilu University of Technology(Shandong Academy of Sciences,China
- 折叠
摘要
关键词
burdock root fermented liquid/Pseudoalteromonas sp./Saccharomyces cerevisiae/antioxidant/hypersensitivity-alleviatingKey words
burdock root fermented liquid/Pseudoalteromonas sp./Saccharomyces cerevisiae/antioxidant/hypersensitivity-alleviating引用本文复制引用
Yang Yang,Lu Wenhan,Qv Jingyao,Zhang Jingxuan,Wang Ling..Study on Preparation Process of Burdock Root Fermentation Broth and Its Antioxidant and Hypersensitivity-Alleviating Effects[J].日用化学品科学（英文）,2026,11(2):37-46,10.
