Comparison of Quality Characteristics and Antioxidant Activity of the Fruit Juice of Citrus paradisi cv. Changshan Huyou Fermented by Lactobacillus plantarum and Lactobacillus fermentum
SHU Wenxiu, WU Zufang, WENG Peifang, ZHANG Xin
FOOD SCIENCE . 2019, (2): 152 -158 .  DOI: 10.7506/spkx1002-6630-20171213-150