乳酸菌发酵红树莓山楂复合果汁品质分析 / Quality analysis of red raspberry and hawthorn compound juice fermented by lactic acid bacteria
- Resource Type
- Academic Journal
- Source
- 中国酿造 / China Brewing. 42(1):53-57
- Subject
红树莓 山楂 混合果汁 复合发酵饮料 成分分析 - Language
- Chinese
- ISSN
- 0254-5071