不同乳酸菌发酵燕麦浆的营养特性和风味品质分析
刘瑞山, 罗悦, 李雅楠, 张晓娟, 许正宏
Analysis of nutritional characteristics and flavor quality of oat slurry fermented by different lactic acid bacteria
LIU Ruishan, LUO Yue, LI Yanan, ZHANG Xiaojuan, XU Zhenghong
食品与发酵工业
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2024, (10): 205
-212
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DOI: 10.13995/j.cnki.11-1802/ts.035986
