瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响
黄浩伦, 陆震鸣, 柴丽娟, 张晓娟, 许泓瑜, 李信, 史劲松, 许正宏
Effect of bioaugmentation of Lactobacillus helveticus and Lactobacillus acetotolerans on the flavor of liquid fermented vinegar
HUANG Haolun, LU Zhenming, CHAI Lijuan, ZHANG Xiaojuan, XU Hongyu, LI Xin, SHI Jinsong, XU Zhenghong
食品与发酵工业
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2025, (1): 143
-150
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DOI: 10.13995/j.cnki.11-1802/ts.038613
