桑葚-苹果复合果醋发酵工艺优化及其风味特征与抗氧化活性研究
胡晋赫, 李佳俊, 张蕙铭, 金铁岩
Optimization of fermentation process for mulberry-apple compound fruit vinegar and study on its flavor characteristics and antioxidant activity
HU Jinhe, LI Jiajun, ZHANG Huiming, JIN Tieyan
食品与发酵工业
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2026, (15): 215
-225
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DOI: 10.13995/j.cnki.11-1802/ts.044924
