乳酸菌与酵母菌联合发酵改善食品品质研究进展
王梓桐, 刘堉萍, 汪超, 王健, 张温清, 商亚芳, 魏兆军, 马意龙
Research progress on improving food quality by combined fermentation with lactic acid bacteria and yeast
WANG Zitong, LIU Yuping, WANG Chao, WANG Jian, ZHANG Wenqing, SHANG Yafang, WEI Zhaojun, MA Yilong
中国酿造
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2023, (10): 12
-17
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DOI: 10.11882/j.issn.0254-5071.2023.10.003
