Effect of process conditions on the stability of pasteurized brown lactic acid bacterial beverage

doi:10.11882/j.issn.0254-5071.2021.02.014

YU Zhijian, YAO Mengke, ZHANG Min, CHEN Chao, CAO Yongqiang, YANG Zhennai

China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 72-76.

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China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 72-76. DOI: 10.11882/j.issn.0254-5071.2021.02.014

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Effect of process conditions on the stability of pasteurized brown lactic acid bacterial beverage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(2): 72-76 https://doi.org/10.11882/j.issn.0254-5071.2021.02.014

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