三种乳酸菌混合发酵对番茄酱营养品质和抗氧化活性的影响
罗丹, 侯爱香, 戴奕杰, 童光祥, 李宗军, 祝婷, 李珂
Effects of mixed fermentation with three lactic acid bacteria on nutritional quality and antioxidant activity of tomato paste
LUO Dan, HOU Aixiang, DAI Yijie, TONG Guangxiang, LI Zongjun, ZHU Ting, LI Ke
食品与发酵工业
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2026, (14): 307
-315
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DOI: 10.13995/j.cnki.11-1802/ts.044853
