乳酸菌和酵母菌发酵红枣汁工艺优化及成分分析
梁鑫, 陈思雨, 赵育, 雷钰, 孔倩倩, 万欣, 张宝善
Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast
LIANG Xin, CHEN Siyu, ZHAO Yu, LEI Yu, KONG Qianqian, WAN Xin, ZHANG Baoshan
食品与发酵工业
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2021, (7): 175
-182
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DOI: 10.13995/j.cnki.11-1802/ts.025652
