综述与专题评论

鼠李糖乳酪杆菌发酵果蔬的研究进展

  • 谢子怡 ,
  • 戴志勇 ,
  • 谢秋涛 ,
  • 李绮丽 ,
  • 朱玲风 ,
  • 刘阳 ,
  • 袁洪燕 ,
  • 李高阳
展开
  • 1(湖南大学 研究生院隆平分院, 湖南 长沙, 410125)
    2(湖南省农业科学院湖南省农产品加工研究所, 果蔬贮藏加工与质量安全湖南省重点实验室, 湖南 长沙, 410125)
    3(湖南英氏营养食品有限公司, 湖南 长沙, 410000)
    4(洞庭实验室, 湖南 长沙, 410125)
    5(湖南省农业科学院, 湖南 长沙, 410125)
第一作者:硕士研究生(李高阳研究员和袁洪燕助理研究员为共同通信作者,E-mail:lgy7102@163.com;853120045@qq.com)

收稿日期: 2024-04-08

  修回日期: 2024-05-17

  网络出版日期: 2025-02-21

基金资助

湖南省重点研发计划项目(2023NK2033);湖南省现代农业产业技术体系项目

Research progress on fruits and vegetables fermented by Lacticaseibacillus rhamnosus

  • XIE Ziyi ,
  • DAI Zhiyong ,
  • XIE Qiutao ,
  • LI Qili ,
  • ZHU Lingfeng ,
  • LIU Yang ,
  • YUAN Hongyan ,
  • LI Gaoyang
Expand
  • 1(Longping Branch Graduate School, Hunan University, Changsha 410125, China)
    2(Hunan Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Province Key Lab of Fruits & Vegetables Storage Processing Quality and Safety, Changsha 410125, China)
    3(Engnice Holding Group Co.Ltd., Changsha 410000, China)
    4(Dongting Laboratory in Hunan Province, Changsha 410125, China)
    5(Hunan Academy of Agricultural Sciences, Changsha 410125, China)

Received date: 2024-04-08

  Revised date: 2024-05-17

  Online published: 2025-02-21

摘要

鼠李糖乳酪杆菌是一种能够调节微生态平衡、增强宿主肠道抵抗力的益生菌,可用于发酵果蔬制品,产生有机酸、氨基酸等代谢物质,引起醇、醛、酯、萜烯类物质发生变化,显著改善其风味及营养价值。该文综述了鼠李糖乳酪杆菌在发酵果蔬汁/泥及其副产物中的应用,以及发酵果蔬制品的代谢产物和挥发性风味物质变化,探讨了其在发酵果蔬制品的应用前景和潜在健康益处,并对未来研究重点提出建议,以期为鼠李糖乳酪杆菌发酵果蔬产品的研发和标准化生产提供参考。

本文引用格式

谢子怡 , 戴志勇 , 谢秋涛 , 李绮丽 , 朱玲风 , 刘阳 , 袁洪燕 , 李高阳 . 鼠李糖乳酪杆菌发酵果蔬的研究进展[J]. 食品与发酵工业, 2025 , 51(3) : 376 -384 . DOI: 10.13995/j.cnki.11-1802/ts.039496

Abstract

Lacticaseibacillus rhamnosus is probiotic bacteria that can regulate microecological balance and enhance host intestinal resistance.It can be used to ferment fruits and vegetables, producing organic acids, amino acids, and other metabolites, causing changes in alcohols, aldehydes, esters and terpenes, improving their flavor and nutritional value significantly.The application of L.rhamnosus in fruit and vegetable juice/puree and its by-products is elaborated in this paper, as well as the changes of metabolites and volatile flavor compounds in fermented fruits and vegetables.The application prospects and potential health benefits in the fermentation of fruits and vegetables are discussed, and suggestions for the future research priorities are put forward, to provide references for the research and standardized technology of fermented fruits and vegetables products by L.rhamnosus.

参考文献

[1] 徐浩, 陈玲, 姜丽, 等.口服鼠李糖乳杆菌对早产儿肠道菌群及免疫的影响[J].中华新生儿科杂志, 2021, 36(3):14-19.
XU H, CHEN L, JIANG L, et al.Effects of Lactobacillus rhamnosus GG on intestinal flora and immunity in premature infants[J].Chinese Journal of Neonatology, 2021, 36(3):14-19.
[2] SUN J H, CHEN H Y, QIAO Y L, et al.The nutrient requirements of Lactobacillus rhamnosus GG and their application to fermented milk[J].Journal of Dairy Science, 2019, 102(7):5971-5978.
[3] CHEN C, LU Y Q, YU H Y, et al.Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice[J].Food Bioscience, 2019, 27:30-36.
[4] 全琦, 刘伟, 左梦楠, 等.乳酸菌发酵果蔬汁的风味研究进展[J].食品与发酵工业, 2022, 48(1):315-323.
QUAN Q, LIU W, ZUO M N, et al.Advances in the flavor of fruit and vegetable juices fermented by lactic acid bacteria[J].Food and Fermentation Industries, 2022, 48(1):315-323.
[5] ZHU Y Z, ZHOU J M, LIU W, et al.Effects of exopolysaccharide from Lactobacillus rhamnosus on human gut microbiota in in vitro fermentation model[J].LWT, 2021, 139:110524.
[6] TARIQUE M, ALI A H, KIZHAKKAYIL J, et al.Investigating the biological activities and prebiotic potential of exopolysaccharides produced by Lactobacillus delbrueckii and lacticaseibacillus rhamnosus:Implications for gut microbiota modulation and rheological properties in fermented milk[J].Food Hydrocolloids for Health, 2023, 4:100162.
[7] FLEFIL N S, EZZAT A, ABOSEIF A M, et al.Lactobacillus-fermented wheat bran, as an economic fish feed ingredient, enhanced dephytinization, micronutrients bioavailability, and Tilapia performance in a biofloc system[J].Biocatalysis and Agricultural Biotechnology, 2022, 45:102521.
[8] SHI J, ZHAO G D, HUANG X X, et al.Effects of Lactobacillus rhamnosus supplementation on growth performance, immune function, and antioxidant capacity of newborn foals[J].Journal of Equine Veterinary Science, 2023, 129:104501.
[9] 汪涛. 鼠李糖乳杆菌LS-8高密度发酵及其菌粉的制备、应用[D].杨凌:西北农林科技大学, 2018.
WANG T.High density fermentation of Lactobacillus rhamnosus LS-8 and preparation and application of its powder[D].Yangling:Northwest A & F University, 2018.
[10] 刘静华, 李静, 周国琼, 等.鼠李糖乳杆菌GG防治消化系统疾病的研究进展[J].国际消化病杂志, 2021, 41(2):100-103.
LIU J H, LI J, ZHOU G Q, et al.Research progress in control and treatment of digestive system diseases by Lactobacillus rhamnosus GG[J].International Journal of Digestive Diseases, 2021, 41(2):100-103.
[11] NAVARRO-LÓPEZ V, HERNÁNDEZ-BELMONTE A, PÉREZ SOTO M I, et al.Oral intake of Kluyveromyces marxianus B0399 plus Lactobacillus rhamnosus CECT 30579 to mitigate symptoms in COVID-19 patients:A randomized open label clinical trial[J].Medicine in Microecology, 2022, 14:100061.
[12] KEMGANG T S, KAPILA S, SHANMUGAM V P, et al.Fermented milk with probiotic Lactobacillus rhamnosus S1K3 (MTCC5957) protects mice from Salmonella by enhancing immune and nonimmune protection mechanisms at intestinal mucosal level[J].The Journal of Nutritional Biochemistry, 2016, 30:62-73.
[13] CHEN D W, LIANG Y T, LIANG J J, et al.Beneficial effects of Lactobacillus rhamnosus hsryfm 1301 fermented milk on rats with nonalcoholic fatty liver disease[J].Journal of Dairy Science, 2023, 106(3):1533-1548.
[14] NEGM EL-DEIN A, EZZAT A, ALY H F, et al.Lactobacillus-fermented yogurt exerts hypoglycemic, hypocholesterolemic, and anti-inflammatory activities in STZ-induced diabetic Wistar rats[J].Nutrition Research, 2022, 108:22-32.
[15] RUNGSRI P, AKKARACHANEEYAKORN N, WONGSUWANLERT M, et al.Effect of fermented milk containing Lactobacillus rhamnosus SD11 on oral microbiota of healthy volunteers:A randomized clinical trial[J].Journal of Dairy Science, 2017, 100(10):7780-7787.
[16] 侯金丽. 乳酸菌在发酵食品中的应用研究进展[J].工业微生物, 2023, 53(1):1-3.
HOU J L.Application of Lactobacillus in fermented food[J].Industrial Microbiology, 2023, 53(1):1-3.
[17] MANOJ P M, MOHAN J R, KHASHERAO B Y, et al.Fruit based probiotic functional beverages:A review[J].Journal of Agriculture and Food Research, 2023, 14:100729.
[18] 陈月星, 谭思远, 李倩钰.不同益生菌配比发酵对苹果汁主要香气成分的影响[J].西北农业学报, 2022, 31(9):1131-1141.
CHEN Y X, TAN S Y, LI Q Y.Effect of fermentation with different proportions of probiotics on aroma components of apple juice[J].Acta Agriculturae Boreali-occidentalis Sinica, 2022, 31(9):1131-1141.
[19] GUAN Q Q, XIONG T, XIE M Y.Influence of probiotic fermented fruit and vegetables on human health and the related industrial development trend[J].Engineering, 2021, 7(2):212-218.
[20] ZHAO X X, TANG F X, CAI W C, et al.Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube-wolfberry composite juice[J].LWT, 2023, 184:114884.
[21] LI S J, TAO Y, LI D D, et al.Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment:Fermentation characteristics and evolution of phenolic profiles[J].Chemosphere, 2021, 276:130090.
[22] LIU S, LI Y H, SONG X X, et al.Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation[J].Food Bioscience, 2023, 56:103141.
[23] CHEN W D, XIE C Y, HE Q Q, et al.Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria:A phenolic-based research[J].Food Chemistry:X, 2023, 17:100535.
[24] 侯小艺, 王建辉, 邓娜, 等.乳酸菌对发酵蔬菜风味影响研究进展[J].食品与机械, 2023, 39(4):232-240.
HOU X Y, WANG J H, DENG N, et al.Research progress on the effect of lactic acid bacteria on the flavor of fermented vegetables[J].Food & Machinery, 2023, 39(4):232-240.
[25] 马路凯, 卢晓丽, 何秋璇, 等.发酵果汁的研究进展与展望[J].食品研究与开发, 2021, 42(18):182-189.
MA L K, LU X L, HE Q X, et al.Research progress and prospect of fermented juice[J].Food Research and Development, 2021, 42(18):182-189.
[26] FARIAS N, SOARES M, GOUVEIA E.Enhancement of the viability of Lactobacillus rhamnosus ATCC 7469 in passion fruit juice:Application of a central composite rotatable design[J].LWT-Food Science and Technology, 2016, 71:149-154.
[27] YAN Y H, ZHANG F, CHAI Z Y, et al.Mixed fermentation of blueberry pomace with L.rhamnosus GG and L.plantarum-1:Enhance the active ingredient, antioxidant activity and health-promoting benefits[J].Food and Chemical Toxicology, 2019, 131:110541.
[28] 陈华丽. 复合果汁混菌发酵特性及贮藏过程中的品质变化研究[D].湘潭:湘潭大学, 2019..
CHEN H L.Study on fermentation characteristics of mixed bacteria in compound juice and quality change during storage[D].Xiangtan:Xiangtan University, 2019.
[29] 隋明, 李俊儒, 张凤英, 等.接种乳酸菌制作发酵型甘蓝泡菜过程的研究[J].中国调味品, 2020, 45(5):152-156;162.
SUI M, LI J R, ZHANG F Y, et al.Study on the process of preparation of fermented cabbage pickles by inoculation of lactic acid bacteria[J].China Condiment, 2020, 45(5):152-156;162.
[30] ANDRADE R, SANTOS E, AZOUBEL P, et al.Increased survival of Lactobacillus rhamnosus ATCC 7469 in guava juices with simulated gastrointestinal conditions during refrigerated storage[J].Food Bioscience, 2019, 32:100470.
[31] 陈晓维, 温靖, 肖更生, 等.乳酸菌混合发酵在红枣浆中的发酵特性研究[J].食品与发酵工业, 2023, 49(17):174-179.
CHEN X W, WEN J, XIAO G S, et al.Fermentation characteristics of jujube pulp by mixed fermentation of lactic acid bacteria[J].Food and Fermentation Industries, 2023, 49(17):174-179.
[32] LOPES DA SILVA T, MARQUES S, ALVES L, et al.The simultaneous utilization of kinetic analysis and flow cytometry in the assessment of Lactobacillus rhamnosus ATCC 7469 physiological states produced by increasing oxygen limitation levels and lactic acid accumulation[J].Biochemical Engineering Journal, 2013, 74:54-59.
[33] 杨辉, 闫晓哲, 蒲鹏飞, 等.苹果渣浸提液乳酸发酵剂的研究[J].陕西科技大学学报, 2017, 35(5):139-144.
YANG H, YAN X Z, PU P F, et al.Study on lactic acid starter of apple pomace extract fermentation[J].Journal of Shaanxi University of Science & Technology, 2017, 35(5):139-144.
[34] LEI W P, LUO J, WU K, et al.Dendrobium candidum extract on the bioactive and fermentation properties of Lactobacillus rhamnosus GG in fermented milk[J].Food Bioscience, 2021, 41:100987.
[35] 彭兴兴. 乳酸菌发酵南瓜浆的研究[D].广州:华南理工大学, 2016.
PENG X X.Study on pumpkin pulp fermented by Lactobacillus[D].Guangzhou:South China University of Technology, 2016.
[36] 胡荣康. 益生菌发酵胡萝卜汁营养成分分析及其降血糖作用研究[D].福州:福建农林大学, 2018.
HU R K.Study on the Nutritional components analysis and hypoglycemic effect of probiotic fermented carrot juice[D].Fuzhou:Fujian Agriculture and Forestry University, 2018.
[37] 卢嘉懿. 乳酸菌发酵果蔬汁风味品质研究与控制[D].广州:华南理工大学, 2019.
LU J Y.Changes and control on sensory quality of lactie acid bacteria fermented fruit and vegetable juices[D].Guangzhou:South China University of Technology, 2019.
[38] 刘欣, 刘芸, 陈梅春, 等.8种乳酸菌发酵荔枝汁-大豆蛋白的氨基酸代谢特征研究[J].食品工业科技, 2020, 41(23):106-113.
LIU X, LIU Y, CHEN M C, et al.Study on amino acid metabolism characteristics of Litchi juice-soybean protein fermented by eight lactic acid bacteria[J].Science and Technology of Food Industry, 2020, 41(23):106-113.
[39] 赵云姣. 鼠李糖乳杆菌高密度培养及干燥保存工艺研究[D].邯郸:河北工程大学, 2018.
ZHAO Y J.High density culture and drying technologyof Lactobacillus rhamnosus research[D].Handan:Hebei University of Engineering, 2018.
[40] 刘予煊. 枸杞益生菌发酵饮品研发及其对小鼠结肠炎的缓解作用研究[D].银川:宁夏大学, 2020.
LIU Y X.Study on development of goji berry beverage fermentedby probioties and its alleviation effect on colitis in mice[D].Yinchuan:Ningxia University, 2020.
[41] DI CAGNO R, FILANNINO P, GOBBETTI M.Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice[J].International Journal of Food Microbiology, 2017, 248:56-62.
[42] JI G Y, LIU G P, LI B, et al.Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation[J].Food Bioscience, 2023, 51:102337.
[43] 曹星若, 钟政昌, 辜雪冬, 等.柑橘类物质果皮挥发性成分对比分析[J].食品工业, 2023, 44(1):304-309.
CAO X R, ZHONG Z C, GU X D, et al.Comparative analysis of aroma components between fresh and dried Citrus peels[J].The Food Industry, 2023, 44(1):304-309.
[44] RICCI A, CIRLINI M, LEVANTE A, et al.Volatile profile of elderberry juice:Effect of lactic acid fermentation using L.plantarum, L.rhamnosus and L.casei strains[J].Food Research International, 2018, 105:412-422.
[45] IGLESIAS M B, ECHEVERRÍA G, VIÑAS I, et al.Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds[J].LWT, 2018, 87:581-588.
[46] 沈贺彬, 张春, 荀雯, 等.发酵果蔬汁挥发性风味物质影响因素研究[J].中国果菜, 2023, 43(11):10-15;24.
SHEN H B, ZHANG C, XUN W, et al.Research on influence factors of volatile flavor substance from fermented fruit-vegetable juice[J].China Fruit & Vegetable, 2023, 43(11):10-15;24.
[47] SMID E J, KLEEREBEZEM M.Production of aroma compounds in lactic fermentations[J].Annual Review of Food Science and Technology, 2014, 5:313-326.
[48] LU Y Y, TAN C W, CHEN D, et al.Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages[J].Food Science & Nutrition, 2018, 6(8):2141-2150.
[49] PENG W Y, MENG D Q, YUE T L, et al.Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum[J].Food Chemistry, 2021, 340:127922.
[50] 满坤. 不同光质对‘阳光玫瑰’葡萄香气组分及风味的影响[D].杭州:浙江大学, 2020.
MAN K.Effect of different light quality on aroma components and flavor of ‘Shine Muscat grape’[D].Hangzhou:Zhejiang University, 2020.
[51] LAGUERRE O, DENIS A, BOULEDJERAF N, et al.Heat transfer and aroma modeling of fresh fruit and vegetable in cold chain:Case study on tomatoes[J].International Journal of Refrigeration, 2022, 133:133-144.
[52] 高露, 赵镭, 史波林, 等.气相色谱-质谱联用结合气味活度值分析红花椒油的关键香气物质特征[J].食品与发酵工业, 2023, 49(22):295-301.
GAO L, ZHAO L, SHI B L, et al.GC-MS combined with odor activity value to analyze key aroma substance characteristics of red Chinese pepper oil[J].Food and Fermentation Industries, 2023, 49(22):295-301.
[53] 檀业维, 刘帅民, 冯春梅, 等.不同成熟度‘桂热82号’芒果加工成原味果干前后关键香气成分变化[J].食品工业科技, 2023, 44(1):316-322.
TAN Y W, LIU S M, FENG C M, et al.Changes in key aroma compounds of ‘guire 82’ mangoes with different ripening stages before and after processing into dehydrated mangoes[J].Science and Technology of Food Industry, 2023, 44(1):316-322.
[54] RUIZ RODRÍGUEZ L G, ZAMORA GASGA V M, PESCUMA M, et al.Fruits and fruit by-products as sources of bioactive compounds.Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages[J].Food Research International, 2021, 140:109854.
[55] 刘迎雪, 陆信曜, 宗红, 等.布拉氏酵母和鼠李糖乳杆菌发酵对葡萄籽和枸杞功能性的影响[J].食品与发酵工业, 2023, 49(5):134-142.
LIU Y X, LU X Y, ZONG H, et al.Functionality of grape seed and goji berry fermented by Saccharomyces boulardii and Lactobacillus rhamnosus[J].Food and Fermentation Industries, 2023, 49(5):134-142.
[56] MARKKINEN N, LAAKSONEN O, YANG B R.Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice[J].European Food Research and Technology, 2021, 247(3):719-736.
[57] LIU X, DENG J K, BI J F, et al.Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS[J].LWT, 2019, 102:304-309.
[58] IBDAH M, MUCHLINSKI A, YAHYAA M, et al.Carrot volatile terpene metabolism:Terpene diversity and biosynthetic genes[M].Cham:Springer International Publishing, 2019:279-293.
[59] 赵竞伊, 张鹏, 曹森, 等. 不同品种番茄采后品质和挥发性物质差异分析[J]. 食品工业科技, 2024, 45(15): 274-282.
ZHAO J Y, ZHANG P, CAO S, et al. Analysis of postharvest quality and volatile substances of different tomato varieties[J]. Science and Technology of Food Industry, 2024, 45(15): 274-282.
[60] HADJ SAADOUN J, RICCI A, CIRLINI M, et al.Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus[J].Food and Bioproducts Processing, 2021, 128:215-226.
[61] LIU L H, ZHANG C Y, ZHANG H M, et al.Biotransformation of polyphenols in apple pomace fermented by β-glucosidase-producing Lactobacillus rhamnosus L08[J].Foods, 2021, 10(6):1343.
[62] GHIASI F, HASHEMI S M B, ABEDI E.Effective enhancement of food oxidative stability induced by Lactobacillus strains:in vitro activity[J].Food Control, 2023, 153:109912.
[63] ZHANG C, CHEN X A, GUO X X, et al.A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation[J].LWT, 2023, 184:115075.
[64] RICCI A, BERNINI V, MAOLONI A, et al.Vegetable by-product lacto-fermentation as a new source of antimicrobial compounds[J].Microorganisms, 2019, 7(12):607.
[65] BAHRY H, ABDALLA R, PONS A, et al.Optimization of lactic acid production using immobilized Lactobacillus Rhamnosus and carob pod waste from the Lebanese food industry[J].Journal of Biotechnology, 2019, 306:81-88.
[66] CHEN H, CHEN B, SU Z H, et al.Efficient lactic acid production from cassava bagasse by mixed culture of Bacillus coagulans and Lactobacillus rhamnosus using stepwise pH controlled simultaneous saccharification and co-fermentation[J].Industrial Crops and Products, 2020, 146:112175.
[67] DE ALMEIDA BIANCHINI CAMPOS R C, MARTINS E M F, DE ANDRADE PIRES B, et al.In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L.Merril) and Jussara (Euterpe edulis Martius) juice to the gastrointestinal tract[J].Food Research International, 2019, 116:1247-1257.
[68] 蒋欣容. 单一及混合乳酸菌发酵果蔬乳饮料对小鼠润肠通便作用的影响[D].扬州:扬州大学, 2017.
JIANG X R.Study on defecation capability of single and mixed lactic acid bacteria femented fruit and vegetable milk beverage in mice[D].Yangzhou:Yangzhou University, 2017.
[69] 李超. 鼠李糖乳杆菌发酵制备低糖草莓脯的工艺研究[J].食品工业, 2017, 38(3):104-108.
LI C.Preparation of low-sugar strawberry fruit using Lactobacillus rhamnosus[J].The Food Industry, 2017, 38(3):104-108.
[70] MARAZZA J A, LEBLANC J G, DE GIORI G S, et al.Soymilk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice[J].Journal of Functional Foods, 2013, 5(4):1848-1853.
[71] SZAJEWSKA H, HOJSAK I.Health benefits of Lactobacillus rhamnosus GG and Bifidobacterium animalis subspecies lactis BB-12 in children[J].Postgraduate Medicine, 2020, 132(5):441-451.
[72] WICKENS K, BLACK P, STANLEY T V, et al.A protective effect of Lactobacillus rhamnosus HN001 against eczema in the first 2 years of life persists to age 4 years[J].Clinical and Experimental Allergy, 2012, 42(7):1071-1079.
[73] WU Y J, WU W F, HUNG C W, et al.Evaluation of efficacy and safety of Lactobacillus rhamnosus in children aged 4-48 months with atopic dermatitis:An 8-week, double-blind, randomized, placebo-controlled study[J].Journal of Microbiology, Immunology and Infection, 2017, 50(5):684-692.
[74] 岳淑琴, 何丽, 黄建, 等.婴幼儿果泥和菜泥的质构特性分析[J].中国食物与营养, 2023, 29(9):27-32.
YUE S Q, HE L, HUANG J, et al.Analysis of textural properties among infant fruit and vegetable puree[J].Food and Nutrition in China, 2023, 29(9):27-32.
文章导航

/