{"title":"魔芋和角豆荚的益生菌发酵及抗氧化活性观察","authors":"A. Gomaa, S. Willis, M. Verghese, J. Boateng","doi":"10.3923/AJFT.2021.18.30","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"22 1","pages":"18-30"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Probiotic Fermentation of Konjac and Carob Pods Ceratonia siliqua and Observation of Related Antioxidant Activity\",\"authors\":\"A. Gomaa, S. Willis, M. Verghese, J. Boateng\",\"doi\":\"10.3923/AJFT.2021.18.30\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7562,\"journal\":{\"name\":\"American Journal of Food Technology\",\"volume\":\"22 1\",\"pages\":\"18-30\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3923/AJFT.2021.18.30\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/AJFT.2021.18.30","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}