Changes in physical and chemical indicators and antioxidant capacity of sea buckthorn puree during malolactic fermentation

FU Yiyi, WANG Yongxia, SONG Huiyue, LI Xuyan, WANG Zongxuan, DUAN Shenglin, TAN Zhichao

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 89--94.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 89--94. DOI: 10.13995/j.cnki.11-1802/ts.029455

Changes in physical and chemical indicators and antioxidant capacity of sea buckthorn puree during malolactic fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(5): 89--94 https://doi.org/10.13995/j.cnki.11-1802/ts.029455

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