不同乳酸菌发酵对石榴汁理化、营养及感官品质的影响
邹文惠, 彭亦瑾, 易俊洁, 张显, 周林燕
Effects of different lactic acid bacteria fermentation on physicochemical, nutritional, and sensory quality of pomegranate juice
ZOU Wenhui, PENG Yijin, YI Junjie, ZHANG Xian, ZHOU Linyan
食品与发酵工业
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2023, (19): 143
-151
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DOI: 10.13995/j.cnki.11-1802/ts.034994
