龙眼乳酸菌发酵工艺条件优化及其挥发性风味物质变化
刘磊，汪浩，张名位，张雁，张瑞芬，唐小俊，邓媛元
Optimization of the Process Conditions and Change of Volatile Flavor Components of Longan Pulp Fermented by Lactic Acid Bacteria
LIU Lei, WANG Hao, ZHANG Ming-wei, ZHANG Yan, ZHANG Rui-fen, TANG Xiao-jun, DENG Yuan-yuan
中国农业科学
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2015, (20): 4147
-4158
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DOI: 10.3864/j.issn.0578-1752.2015.20.014
