乳酸菌发酵过程中番木瓜饮料的主要成分分析与抗氧化活性变化
陈荣豪,陈文学,陈海明,张观飞,陈卫军,唐辉,胡月英
Changes in Major Components and Antioxidant Activity of Papaya Beverage during Fermentation with Lactic Acid Bacteria
CHEN Ronghao, CHEN Wenxue, CHEN Haiming, ZHANG Guanfei, CHEN Weijun, TANG Hui, HU Yueying
食品科学 . 2018, (6): 222 -229 .  DOI: 10.7506/spkx1002-6630-201806035