植物乳杆菌与酿酒酵母共发酵对薏仁米发酵液品质及抗氧化活性的增效性
高维锡, 李钢, 李娜
Enhancement on the quality and antioxidant activity of coix seed by Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation
GAO Weixi, LI Gang, LI Na
食品与发酵工业
.
2022, (4): 193
-199
.
DOI: 10.13995/j.cnki.11-1802/ts.029831
