Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast

LIANG Xin; CHEN Siyu; ZHAO Yu; LEI Yu; KONG Qianqian; WAN Xin; ZHANG Baoshan

doi:10.13995/j.cnki.11-1802/ts.025652

LIANG Xin, CHEN Siyu, ZHAO Yu, LEI Yu, KONG Qianqian, WAN Xin, ZHANG Baoshan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 175-182.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 175-182. DOI: 10.13995/j.cnki.11-1802/ts.025652

Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(7): 175-182 https://doi.org/10.13995/j.cnki.11-1802/ts.025652

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Received	Revised	Published
2020-09-14	2020-10-07	2021-04-15
Issue Date
2021-05-20

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