Optimization of fermentation process and volatile flavor substances of raspberry lactic acid bacteria beverage

doi:10.11882/j.issn.0254-5071.2023.07.035

FEI Yongtao, HUANG Yihe, QU Chunyun, WANG Hong, HUANG Li, LIU Gongliang, YU Yuanshan, LU Chuqiang, CHEN Conggui

China Brewing ›› 2023, Vol. 42 ›› Issue (7) : 214-220.

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China Brewing ›› 2023, Vol. 42 ›› Issue (7) : 214-220. DOI: 10.11882/j.issn.0254-5071.2023.07.035

Applied Technology

Optimization of fermentation process and volatile flavor substances of raspberry lactic acid bacteria beverage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(7): 214-220 https://doi.org/10.11882/j.issn.0254-5071.2023.07.035

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