复合乳酸菌发酵红糖工艺优化及感官品质的研究
王文鑫, 王昊, 段青丽, 于有强, 陈闪, 郑骁阳, 马喜山, 宋姿樾, 吴树波, 杨丹, 段盛林, 刘士伟
Research on process optimization and sensory quality of brown sugar fermented by compound lactic acid bacteria
WANG Wenxin, WANG Hao, DUAN Qingli, YU Youqiang, CHEN Shan, ZHENG Xiaoyang, MA Xishan, SONG Ziyue, WU Shubo, YANG Dan, DUAN Shenglin, LIU Shiwei
食品与发酵工业
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2026, (3): 223
-229
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DOI: 10.13995/j.cnki.11-1802/ts.041782
