Cite
HARVARD Citation
Zhan, H. et al. (2022). Effects of Lactiplantibacillus plantarum WLPL01 fermentation on antioxidant activities, bioactive compounds, and flavor profile of Artemisia argyi. Food bioscience. p. . [Online].
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Zhan, H. et al. (2022). Effects of Lactiplantibacillus plantarum WLPL01 fermentation on antioxidant activities, bioactive compounds, and flavor profile of Artemisia argyi. Food bioscience. p. . [Online].