大连理工大学主页平台管理系统 Wu Minghuo--minghuowu-- From Medical Herb to Functional Food: Development of a Fermented Milk Containing Silybin and Protein from Milk Thistle.

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From Medical Herb to Functional Food: Development of a Fermented Milk Containing Silybin and Protein from Milk Thistle.

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Journal:Foods (Basel, Switzerland)

Volume:12

Issue:6

ISSN No.:2304-8158

Key Words:functional foods; medical herb; microbial fermentation; milk thistle; NaHCO3 treatment; protein; silybin

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