Process optimization and quality of lactic acid bacteria fermented wheat germ beverage

doi:10.11882/j.issn.0254-5071.2020.09.027

ZHAO Wen, SUN Xinyue, CUI Xiangyi, WANG Xuemei, DENG Feilong, GUO Ruirui, LIU Mingxi, YUE Changwu, LV Yuhong

China Brewing ›› 2020, Vol. 39 ›› Issue (9) : 142-147.

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China Brewing ›› 2020, Vol. 39 ›› Issue (9) : 142-147. DOI: 10.11882/j.issn.0254-5071.2020.09.027

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Process optimization and quality of lactic acid bacteria fermented wheat germ beverage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(9): 142-147 https://doi.org/10.11882/j.issn.0254-5071.2020.09.027

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