多菌种混合发酵神农架猕猴桃果醋的工艺优化及风味分析
朱学娜, 林聪聪, 刘睿, 鲁群
Process optimization and flavor analysis of Shennongjia kiwifruit vinegar by multi-strains co-fermentation
ZHU Xuena, LIN Congcong, LIU Rui, LU Qun
中国酿造
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2024, (5): 206
-215
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DOI: 10.11882/j.issn.0254-5071.2024.05.032
