Wu, She-Ching <br/><br/>
Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity.  [electronic resource] 

 -  Food chemistry  Dec 2011 
 - 804-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0308-8146 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2011.05.025  doi