乳酸菌发酵对复合豆乳饮料营养成分、香气成分及抗氧化活性的影响
李彤, 彭珍, 熊涛
Effects of lactic acid bacteria on nutritional components, aroma components and antioxidant activity of compoundsoybean milk
LI Tong et al
食品与发酵工业
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2018, (4): 111
-118
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DOI: 10.13995/j.cnki.11-1802/ts.016105
