乳酸菌发酵对山楂汁理化性质、酚类化合物、抗氧化性及风味的影响
黄豪，周义，陈佳慧，雷宏杰
Effect of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Phenolic Compounds, Antioxidant Activity and Volatile Components of Hawthorn Juice
HUANG Hao, ZHOU Yi, CHEN Jiahui, LEI Hongjie
食品科学
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2022, (10): 97
-106
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DOI: 10.7506/spkx1002-6630-20210616-179
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