Optimization of fermentation process of tomato juice by lactic acid bacterium and its volatile flavor substances analysis

doi:10.11882/j.issn.0254-5071.2024.09.035

JIANG Lin, SHAN Chunhui, ZHAO Xinxin, WEN Jing, LI Shi, TANG Fengxian

China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 221-227.

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China Brewing ›› 2024, Vol. 43 ›› Issue (9) : 221-227. DOI: 10.11882/j.issn.0254-5071.2024.09.035

Optimization of fermentation process of tomato juice by lactic acid bacterium and its volatile flavor substances analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(9): 221-227 https://doi.org/10.11882/j.issn.0254-5071.2024.09.035

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Received	Revised	Published
2023-12-12	2024-05-15	2024-09-25
Issue Date
2024-10-28

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