应用α-淀粉酶和糖化酶的协同作用提高葛根饮料稳定性和口感
赵红岩, 王娜,
Enhance the stability and sensory quality of Pueraria lobata beverage by synergistic hydrolysis efficiency
ZHAO Hong-yan, WANG Na
食品与发酵工业 . 2013, (09): 125 -128 .  DOI: 10.13995/j.cnki.11-1802/ts.2013.09.033