凝结芽孢杆菌发酵枸杞汁的工艺优化及主要成分变化
马若霜,方海田,刘慧燕,王茹,刘予煊,李金娜,赵贝贝,周婷,胡晓磊
中国酿造 ›› 2018, Vol. 37 ›› Issue (12) : 169-174.
凝结芽孢杆菌发酵枸杞汁的工艺优化及主要成分变化
Fermentation technology of goji juice by Bacillus coagulans and its major nutrients components changes
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