Optimization of fermentation process of apple juice by Lactobacillus brevisand its organic acids changes

ZHANG Jing, CHEN Yue, YU Si, ZHANG Baoshan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 180-187.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 180-187. DOI: 10.13995/j.cnki.11-1802/ts.021656

Optimization of fermentation process of apple juice by Lactobacillus brevisand its organic acids changes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 180-187 https://doi.org/10.13995/j.cnki.11-1802/ts.021656

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