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Preparation of High-Quality Fermented Fish Product
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Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro

Hua Wang1, Xiaoyan Xia2, Hongzhu Yu3

  • 1School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Beijing 100084, China.

Food Chemistry
|July 10, 2019
PubMed

Keywords:
BreadDigestibilityLiquid fermentationLycium ruthenicumPolyphenolsQuality attributesYeast

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