乳酸菌发酵对桑葚浆品质及抑菌性能的影响
苏能能, 关倩倩, 彭珍, 肖阳生, 于红, 程浩, 熊涛
Effects of lactic acid bacteria on quality and antibacterial properties of mulberry puree
SU Neng-neng, GUAN Qian-qian, PENG Zhen, XIAO Yang-sheng, YU Hong, CHENG Hao, XIONG Tao
食品与发酵工业
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2018, (9): 117
-124
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DOI: 10.13995/j.cnki.11-1802/ts.017430
