Fermentation characteristics of jujube pulp by mixed fermentation of lactic acid bacteria

CHEN Xiaowei; WEN Jing; XIAO Gengsheng; XU Yujuan; WU Jijun; YU Yuanshan; ZOU Bo; LI Lu; BU Zhibin

doi:10.13995/j.cnki.11-1802/ts.034347

CHEN Xiaowei, WEN Jing, XIAO Gengsheng, XU Yujuan, WU Jijun, YU Yuanshan, ZOU Bo, LI Lu, BU Zhibin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 174-179.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 174-179. DOI: 10.13995/j.cnki.11-1802/ts.034347

Fermentation characteristics of jujube pulp by mixed fermentation of lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(17): 174-179 https://doi.org/10.13995/j.cnki.11-1802/ts.034347

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Received	Revised	Published
2022-11-18	2022-12-01	2023-09-15
Issue Date
2023-09-27

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