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黑枸杞乳酸菌饮料发酵工艺优化及功能性成分研究.

Authors :
白桂英
叶淑红
王琛郴
张彧
Source :
China Brewing; 2022, Vol. 41 Issue 4, p157-162, 6p
Publication Year :
2022

Abstract

<i>Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
02545071
Volume :
41
Issue :
4
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
158068657
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2022.04.027