Effect of acid reducing fermentation by Pichia terricola on quality and flavor of sea buckthorn juice

WANG Daoke, WU Zhengpeng, WANG Moyang, WANG Jinling

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 234-241.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 234-241. DOI: 10.13995/j.cnki.11-1802/ts.042500

Effect of acid reducing fermentation by Pichia terricola on quality and flavor of sea buckthorn juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 234-241 https://doi.org/10.13995/j.cnki.11-1802/ts.042500

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