三种降酸方法对红树莓果汁理化性质和活性物质的影响
毕子叶, 朱丽娅, 魏鑫泽, 王梓琦, 张浩楠, 王金玲
Effect of three acid-reducing methods on the physicochemical property and active substance of red raspberry juice
BI Ziye, ZHU Liya, WEI Xinze, WANG Ziqi, ZHANG Haonan, WANG Jinling
中国酿造
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2025, (9): 166
-172
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DOI: 10.11882/j.issn.0254-5071.2025.09.025
