乳酸菌与酵母菌共发酵芦笋汁工艺优化及其风味成分分析
刘超, 毕玉平, 马德源, 王兴军, 陈高, 于金慧, 尤升波
Optimization of asparagus juice co-fermented with lactic acid bacteria and yeast, and the flavor components analysis of the products
LIU Chao, BI Yuping, MA Deyuan, WANG Xingjun, CHEN Gao, YU Jinhui, YOU Shengbo
食品与发酵工业
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2023, (9): 128
-134
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DOI: 10.13995/j.cnki.11-1802/ts.032662
