Optimization of asparagus juice co-fermented with lactic acid bacteria and yeast, and the flavor components analysis of the products

LIU Chao, BI Yuping, MA Deyuan, WANG Xingjun, CHEN Gao, YU Jinhui, YOU Shengbo

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (9) : 128-134.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (9) : 128-134. DOI: 10.13995/j.cnki.11-1802/ts.032662

Optimization of asparagus juice co-fermented with lactic acid bacteria and yeast, and the flavor components analysis of the products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(9): 128-134 https://doi.org/10.13995/j.cnki.11-1802/ts.032662

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