其他Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo.
期刊:Food chemistry发表年份:2015作者:Chung-Hsi Chou; Cheng-Wei Liu; Deng-Jye Yang; Yi-Hsieng Samuel Wu; Yi-Chen Chen
追踪行业前沿,洞察产业趋势