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

doi:10.13995/j.cnki.11-1802/ts.029455

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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