黑木耳藜麦复合发酵饮料加工工艺及稳定性研究
刘晓艳，杨国力，孔祥辉，王博
Fermentation technology and stability of compound fermented beverage with black fungus and quinoa
LIU Xiaoyan, YANG Guoli, KONG Xianghui, WANG Bo
中国酿造
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2018, (6): 193
-198
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DOI: 10.11882/j.issn.0254-5071.2018.06.038
