乳酸菌发酵番茄汁工艺优化及挥发性风味物质分析
姜琳, 单春会, 赵馨馨, 文静, 李诗, 唐凤仙
Optimization of fermentation process of tomato juice by lactic acid bacterium and its volatile flavor substances analysis
JIANG Lin, SHAN Chunhui, ZHAO Xinxin, WEN Jing, LI Shi, TANG Fengxian
中国酿造
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2024, (9): 221
-227
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DOI: 10.11882/j.issn.0254-5071.2024.09.035
