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

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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