Fermentation process optimization and functional ingredients of black wolfberry lactic acid bacteria beverage

doi:10.11882/j.issn.0254-5071.2022.04.027

BAI Guiying, YE Shuhong, WANG Chenchen, ZHANG Yu

China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 157-162.

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China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 157-162. DOI: 10.11882/j.issn.0254-5071.2022.04.027

Applied Technology

Fermentation process optimization and functional ingredients of black wolfberry lactic acid bacteria beverage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(4): 157-162 https://doi.org/10.11882/j.issn.0254-5071.2022.04.027

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