Supplemental material
CyTA - Journal of Food
Volume 17, 2019 - Issue 1
Articles
Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice
Efectos antiresaca y antihipertensivos del jugo de caqui fermentado in vitro
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Yaxin SangCollege of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, ChinaCorrespondence[email protected]
https://orcid.org/0000-0003-1071-8297View further author information
https://orcid.org/0000-0003-1071-8297View further author information show allRelated Research Data
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Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice
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Taylor & Francis
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