Quality analysis of red raspberry and hawthorn compound juice fermented by lactic acid bacteria

doi:10.11882/j.issn.0254-5071.2023.01.010

ZHANG Qianru, YIN Rong, WANG Junyu, RU Jiansheng, YANG Deyu, LIANG Zhihong

China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 53-57.

PDF(625 KB)

China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 53-57. DOI: 10.11882/j.issn.0254-5071.2023.01.010

Research Report

Quality analysis of red raspberry and hawthorn compound juice fermented by lactic acid bacteria

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(1): 53-57 https://doi.org/10.11882/j.issn.0254-5071.2023.01.010

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(625 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export