植物乳杆菌P9发酵对枸杞浆品质的影响 / Effect of Lactobacillus plantarum P9 fermentation on the quality of Lycium barbarum pulp
- Resource Type
- Academic Journal
- Source
- 食品与发酵工业 / Food and Fermentation Industries. 49(12):229-234
- Subject
枸杞浆 植物乳杆菌P9 发酵 短链脂肪酸 滋味 抗氧化活性 - Language
- Chinese
- ISSN
- 0253-990X