Effect of ultra-high pressure pretreatment on the quality of jujube juice fermented by lactic acid bacteria

doi:10.11882/j.issn.0254-5071.2023.10.032

NI Hui, CAI Wenchao, GUO Zhuang, TANG Fengxian, SHAN Chunhui

China Brewing ›› 2023, Vol. 42 ›› Issue (10) : 202-206.

PDF(938 KB)

China Brewing ›› 2023, Vol. 42 ›› Issue (10) : 202-206. DOI: 10.11882/j.issn.0254-5071.2023.10.032

Effect of ultra-high pressure pretreatment on the quality of jujube 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(10): 202-206 https://doi.org/10.11882/j.issn.0254-5071.2023.10.032

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(938 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2023-02-26	2023-04-23	2023-10-25
Issue Date
2023-12-13

Please choose a citation manager

Content to export