Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation

Cheng Zong, Yu X,Tao Shao,Jiachi Chiou,Aili Wu,Zhongyong Huang,Chen Chen,Wei Jiang,Jiugang Zhu,Dong Zhihao,Qinhua Liu,Mao Li

Food Research International（2023）

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Key words
alfalfa,vegetable source,fermentation
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