酵母-乳杆菌顺序发酵协同提升螺旋藻的抗氧化活性与风味特性
苏柯瑞, 史冰雨, 赵安琪, 陈姗姗, 毕生雷, 杨帅, 董寒玉, 段雪静, 张蓓笑, 许敬亮
Yeast-Lactiplantibacillus sequential fermentation synergistically enhances the antioxidant activity and flavor characteristics of Spirulina
SU Kerui, SHI Bingyu, ZHAO Anqi, CHEN Shanshan, BI Shenglei, YANG Shuai, DONG Hanyu, DUAN Xuejing, ZHANG Beixiao, XU Jingliang
食品与发酵工业
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2026, (16): 136
-144
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DOI: 10.13995/j.cnki.11-1802/ts.045213
