Kluyveromyces marxianus发酵玫瑰风味咖啡工艺优化及生物活性成分变化研究
刘秦明, 杨樊意, 黄正婧, 刘贝宁, 卢开华, 段仪, 周永秀, 李宏, 胡永金
Optimization of Kluyveromyces marxianus fermentation of rose-flavored coffee process and study of changes in bioactive components
LIU Qinming, YANG Fanyi, HUANG Zhengjing, LIU Beining, LU Kaihua, DUAN Yi, ZHOU Yongxiu, LI Hong, HU Yongjin
食品与发酵工业
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2025, (19): 88
-95
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DOI: 10.13995/j.cnki.11-1802/ts.041204
