Formula optimization and performance characterization of stabilizer used for walnut lactic acid bacteria fermented beverages

YANG Yuanyuan; PAN Jianlong; YAN Zhengming; ZHANG Runguang; ZHANG Youlin

doi:10.13995/j.cnki.11-1802/ts.018749

YANG Yuanyuan,PAN Jianlong,YAN Zhengming,ZHANG Runguang,ZHANG Youlin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 156-161.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 156-161. DOI: 10.13995/j.cnki.11-1802/ts.018749

Formula optimization and performance characterization of stabilizer used for walnut lactic acid bacteria fermented beverages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(8): 156-161 https://doi.org/10.13995/j.cnki.11-1802/ts.018749

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Received	Revised	Published
2018-09-11	2018-10-16	2019-04-25
Issue Date
2019-05-14

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