Research on process optimization and sensory quality of brown sugar fermented by compound lactic acid bacteria

WANG Wenxin, WANG Hao, DUAN Qingli, YU Youqiang, CHEN Shan, ZHENG Xiaoyang, MA Xishan, SONG Ziyue, WU Shubo, YANG Dan, DUAN Shenglin, LIU Shiwei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 223-229.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 223-229. DOI: 10.13995/j.cnki.11-1802/ts.041782

Research on process optimization and sensory quality of brown sugar fermented by compound lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(3): 223-229 https://doi.org/10.13995/j.cnki.11-1802/ts.041782

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