乳酸菌发酵前后铁皮石斛汁中功能活性物质与风味成分的比较 / Comparison of Functional Active Substances and Flavor Components in Dendrobium officinale Juices before and after Lactic Acid Bacteria Fermentation
- Resource Type
- Academic Journal
- Source
- 现代食品科技 / Modern Food Science & Technology. 39(12):253-261
- Subject
铁皮石斛汁 乳酸菌 发酵 活性物质 风味成分 Dendrobium officinale juices lactic acid bacteria fermentation active substances flavor components - Language
- Chinese
- ISSN
- 1673-9078