The above data suggested that the content of total flavone, vitamin C and oleanolic acid decreased obviously during the fermentation but their relative content remained high.
发酵过程中总黄酮、维生素C、齐墩果酸含量明显下降，但相对含量仍很高。
The above data suggested that the content of total flavone, vitamin C and oleanolic acid decreased obviously during the fermentation but their relative content remained high.
发酵过程中总黄酮、维生素C、齐墩果酸含量明显下降，但相对含量仍很高。
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