文献检索/Quality Assurance and Safety of Crops & FoodsEM-T3Quality Assurance and Safety of Crops & Foods2026-08-10第 18 卷第 3 期，332-347开放获取Optimization of processing for commercial lactic acid bacteria–fermented <i>Ginkgo biloba</i> seed beverage and its quality changes during storageHao GongXuzhou University of TechnologyMo YangXuzhou University of TechnologyTao WangXuzhou College of Industrial TechnologyShuai WangXuzhou University of TechnologyJin-jui HouXuzhou University of TechnologyYuwei DongXuzhou University of Technology开放获取全文去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词Ginkgo biloba seedslactic acid bacteria fermentationantioxidant activityDPPH radical scavengingstorage stabilityphenolic compoundstitratable aciditysensory evaluationfunctional beveragesfermentation optimization参考文献0引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
