乳酸菌半固态发酵对沙田柚果粉苦味及活性成分的影响
叶佳敏, 张名位, 卢琦, 张瑞芬, 邓梅
Effects of Semi-Solid Fermentation with Lactobacillus on the Bitterness and Active Components of Shatianyu (Citrus grandis L. Osbeck) Fruit Powder
YE JiaMin, ZHANG MingWei, LU Qi, ZHANG RuiFen, DENG Mei
中国农业科学
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2024, (13): 2662
-2673
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DOI: 10.3864/j.issn.0578-1752.2024.13.013
