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

ZHANG Jing; CHEN Yue; YU Si; ZHANG Baoshan

doi:10.13995/j.cnki.11-1802/ts.021656

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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Received	Published
2019-07-12	2020-01-25
Issue Date
2020-03-13

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