Development of fermented saffron and asparagus compound beverage by Lactobacillus plantarum L-YL

doi:10.11882/j.issn.0254-5071.2017.11.036

LIU Yi, YAO Lang, HU Jinrong, LI Pinglan*

China Brewing ›› 2017, Vol. 36 ›› Issue (11) : 165-169.

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China Brewing ›› 2017, Vol. 36 ›› Issue (11) : 165-169. DOI: 10.11882/j.issn.0254-5071.2017.11.036

Product Development

Development of fermented saffron and asparagus compound beverage by Lactobacillus plantarum L-YL

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(11): 165-169 https://doi.org/10.11882/j.issn.0254-5071.2017.11.036

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