Optimization of processing technology and formula of Lactobacillus beverage with mung bean and#br#
Chinese wolfberry

doi:10.11882/j.issn.0254-5071.2014.07.035

Optimization of processing technology and formula of Lactobacillus beverage with mung bean and#br# Chinese wolfberry

WANG Xiaoying1, DUAN Lianhai2, HUO Yan3

China Brewing ›› 2014, Vol. 33 ›› Issue (7) : 153-156.

PDF(2061 KB)

China Brewing ›› 2014, Vol. 33 ›› Issue (7) : 153-156. DOI: 10.11882/j.issn.0254-5071.2014.07.035

Optimization of processing technology and formula of Lactobacillus beverage with mung bean and#br# Chinese wolfberry

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 33(7): 153-156 https://doi.org/10.11882/j.issn.0254-5071.2014.07.035

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(2061 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export