Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

作者：Mingye Peng, Jingyi Liu, Zhijie Liu, Bin Xiao Fu, Yong Hu, Mengzhou Zhou, Caixia Fu, Bing Gao, Chao Wang, Dong‐Sheng Li, Ning Xu · 发表于：LWT · 年份：2018 · DOI：10.1016/j.lwt.2018.01.008 · 被引用次数：50 · 研究领域：Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis、Phytoestrogen effects and research