梨渣高值化利用:乳酸菌发酵饮的开发与综合品质评价
林甜甜,常湲,余达威,郁书怀,戚勇,庞敏霞
Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria
LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia
食品科学
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2026, (10): 116
-126
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DOI: 10.7506/spkx1002-6630-20251113-100