Effects of selected autochthonous and allochthonous <i>Lactobacillus plantarum</i>starters on the qualities of pear juices

doi:10.13995/j.cnki.11-1802/ts.018508

Effects of selected autochthonous and allochthonous Lactobacillus plantarumstarters on the qualities of pear juices

LU Jiayi, LI Biansheng, RUAN Zheng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 14-20.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 14-20. DOI: 10.13995/j.cnki.11-1802/ts.018508

Effects of selected autochthonous and allochthonous Lactobacillus plantarumstarters on the qualities of pear juices

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(3): 14-20 https://doi.org/10.13995/j.cnki.11-1802/ts.018508

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Received	Published
2018-08-13	2019-02-15
Issue Date
2019-03-11

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