FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (4): 122-129.doi: 10.7506/spkx1002-6630-20200601-015
• Bioengineering • Previous Articles Next Articles
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa
Online:
2021-02-25
Published:
2021-02-25
CLC Number:
WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33[J]. FOOD SCIENCE, 2021, 42(4): 122-129.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200601-015
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