Study on volatile compounds of fermented pumpkin juice by two Lactobacillus

doi:10.11882/j.issn.0254-5071.2016.04.021

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China Brewing ›› 2016, Vol. 35 ›› Issue (4) : 92-97. DOI: 10.11882/j.issn.0254-5071.2016.04.021

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(4): 92-97 https://doi.org/10.11882/j.issn.0254-5071.2016.04.021

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