毕赤酵母降酸发酵对沙棘汁品质及风味的影响
王道科, 吴正鹏, 王墨阳, 王金玲
Effect of acid reducing fermentation by Pichia terricola on quality and flavor of sea buckthorn juice
WANG Daoke, WU Zhengpeng, WANG Moyang, WANG Jinling
食品与发酵工业
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2026, (4): 234
-241
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DOI: 10.13995/j.cnki.11-1802/ts.042500
