Changes in nutrition and volatile substances of Citrus reticulata Blanco pulps during lactic acid bacteria fermentation

GAN Shiqing, DAI Jieke, XU Yicheng, YANG Liqi, NIE Xiaohua

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 125-130.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 125-130. DOI: 10.13995/j.cnki.11-1802/ts.034901

Changes in nutrition and volatile substances of Citrus reticulata Blanco pulps during lactic acid bacteria fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(22): 125-130 https://doi.org/10.13995/j.cnki.11-1802/ts.034901

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