基于分子感官和稳定性评价戊糖乳杆菌AB-8对薏仁米的发酵过程
陈乐乐, 史海波, 申芳嫡, 吴隽恺
Evaluation of Lactobacillus pentosus AB-8 fermented coix seed based on molecular sensory and stability test
CHEN Lele, SHI Haibo, SHEN Fangdi, WU Junkai
食品与发酵工业
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2022, (17): 136
-142
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DOI: 10.13995/j.cnki.11-1802/ts.032010
