Effect of three acid-reducing methods on the physicochemical property and active substance of red raspberry juice

doi:10.11882/j.issn.0254-5071.2025.09.025

BI Ziye, ZHU Liya, WEI Xinze, WANG Ziqi, ZHANG Haonan, WANG Jinling

China Brewing ›› 2025, Vol. 44 ›› Issue (9) : 166-172.

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China Brewing ›› 2025, Vol. 44 ›› Issue (9) : 166-172. DOI: 10.11882/j.issn.0254-5071.2025.09.025

Effect of three acid-reducing methods on the physicochemical property and active substance of red raspberry juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(9): 166-172 https://doi.org/10.11882/j.issn.0254-5071.2025.09.025

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Received	Revised	Published
2025-01-09	2025-06-01	2025-09-25
Issue Date
2025-10-28

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