乳酸菌发酵宽皮柑桔全果浆营养品质及挥发性成分的变化
干世卿, 戴杰科, 徐艺橙, 杨立启, 聂小华
Changes in nutrition and volatile substances of Citrus reticulata Blanco pulps during lactic acid bacteria fermentation
GAN Shiqing, DAI Jieke, XU Yicheng, YANG Liqi, NIE Xiaohua
食品与发酵工业
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2023, (22): 125
-130
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DOI: 10.13995/j.cnki.11-1802/ts.034901
