Optimization of acid-reducing fermentation process and quality analysis of sea buckthorn pulp by Schizosaccharomyces pombe

LI Xiaoying, WEN Fang, LI Xianteng, WANG Kai, WANG Jianfeng, BI Yang, FENG Lidan, WANG Jing, LI Jixin, JIANG Yumei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 279-286.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 279-286. DOI: 10.13995/j.cnki.11-1802/ts.043394

Optimization of acid-reducing fermentation process and quality analysis of sea buckthorn pulp by Schizosaccharomyces pombe

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 279-286 https://doi.org/10.13995/j.cnki.11-1802/ts.043394

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