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

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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