木枣发酵过程中三萜酸、环磷酸腺苷含量以及味觉变化研究
张玲, 张江宁
Changes of triterpenic acid and cyclic AMP contents and taste sense during probiotics fermentation of Ziziphus jujube cv Muzao juice
ZHANG Ling, ZHANG Jiangning
食品与发酵工业
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2023, (8): 145
-150
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DOI: 10.13995/j.cnki.11-1802/ts.032490
