蓝莓酵素中复合菌种添加比例的确定及发酵工艺优化 / The Adding Ratios of Multiple Strains in the Blueberry Jiaosu and Optimization of Fermentation Process
- Resource Type
- Academic Journal
- Source
- 现代食品科技 / Modern Food Science & Technology. 37(5):91-37
- Subject
发酵 均匀设计 响应面 蓝莓酵素 菌种比例 - Language
- Chinese
- ISSN
- 1673-9078