Optimization of Fermentation Technology and Evaluation of Regulating Immune Function of Ginseng and Wolfberry Fermentation Liquid
Objective: To optimize the fermentation process of ginseng and wolfberry fermentation liquid and study its regulating effect on the immune function of mice. Methods: The fermentation process was optimized by single factor test and Box-Behnken test with total acid content as response value and fermen...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020070035 |