Effect of high hydrostatic pressure treatment on the quality of low alcohol sea-buckthorn mead

doi:10.13995/j.cnki.11-1802/ts.028679

CUI Yuanyuan, ZHANG Zhen, LI Yi, LI Jixin, CHEN Yonghao, ZHANG Yu, BA Lingzhen, JIANG Yumei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 173-178.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 173-178. DOI: 10.13995/j.cnki.11-1802/ts.028679

Effect of high hydrostatic pressure treatment on the quality of low alcohol sea-buckthorn mead

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 173-178 https://doi.org/10.13995/j.cnki.11-1802/ts.028679

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Received	Revised	Published
2021-07-26	2021-09-02	2021-12-25
Issue Date
2022-01-21

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