Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|9|1988-1995

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.9, 2015-09, pp. : 1988-1995

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