乳酸菌对沙棘汁中酚酸及挥发性化合物的影响研究
刘原野, 蔡文超, 张琴, 盛洁, 刘秀敏, 单春会
Changes of phenolic acids and volatile compounds in sea buckthorn juice fermented by lactic acid bacteria
LIU Yuanye, CAI Wenchao, ZHANG Qin, SHENG Jie, LIU Xiumin, SHAN Chunhui
食品与发酵工业
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2022, (11): 156
-161
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DOI: 10.13995/j.cnki.11-1802/ts.029709
