红茶菌液猕猴桃果酒发酵动力学模型的建立及抗氧化活性分析
张阳阳, 刘晓媛, 余鸿飞, 侯贺丽, 李建芳, 嵇丹丹
Establishment of fermentation kinetic model and antioxidant activity of kiwifruit wine fermented by black tea fungus liquid
ZHANG Yangyang, LIU Xiaoyuan, YU Hongfei, HOU Heli, LI Jianfang, JI Dandan
中国酿造
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2025, (3): 223
-228
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DOI: 10.11882/j.issn.0254-5071.2025.03.033
