乳酸菌发酵百香果豆清饮料的动态品质分析:营养价值、抗氧化活性和感官风味
胡晓婷, 黄建芳, 文明, 陈浩, 赵聃, 张胤, 苏伟明, 谢乐, 周小虎, 周晓洁
Dynamic quality analysis of lactic acid bacteria-fermented passion fruit soy whey drink:Nutritional value, antioxidant activity, and sensory-flavor characteristics
HU Xiaoting, HUANG Jianfang, WEN Ming, CHEN Hao, ZHAO Dan, ZHANG Yin, SU Weiming, XIE Le, ZHOU Xiaohu, ZHOU Xiaojie
食品与发酵工业
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2026, (5): 250
-260
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DOI: 10.13995/j.cnki.11-1802/ts.043221
