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Journal: Foods, 2025
Volume: 14
Number: 564
564
Article: Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide
Authors: by Zichao Wang, Yi Zheng, Ziru Lai, Zhihao Kong, Xilei Hu, Peiyao Zhang, Yahui Yang and Na Li
Link: https://www.mdpi.com/2304-8158/14/4/564

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