Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleAnalysis of Phenolic Content and Its Antioxidant and Anti-inflammatory Activities during the Fermentation Process of Rosa rugosa 'Dianhong'.AuthorsCAI Yueyue; MERHABA Abla; GAO Lu; YANG LixinPublicationScience & Technology of Food Industry, 2024, Vol 45, Issue 11, p213ISSN1002-0306Publication typeArticleDOI10.13386/j.issn1002-0306.2023070005