Research progress on the effect of <i>Lactobacillus plantarum</i> fermentation on juice quality

doi:10.13995/j.cnki.11-1802/ts.027995

Research progress on the effect of Lactobacillus plantarum fermentation on juice quality

ZHAO Qinyu, LAN Tian, YUAN Quyu, GAO Chenxu, BAO Shihan, WANG Jiaqi, SUN Xiangyu, MA Tingting

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 300-307.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 300-307. DOI: 10.13995/j.cnki.11-1802/ts.027995

Research progress on the effect of Lactobacillus plantarum fermentation on juice quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(16): 300-307 https://doi.org/10.13995/j.cnki.11-1802/ts.027995

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Received	Revised	Published
2021-05-13	2021-05-23	2021-08-25
Issue Date
2021-09-10

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