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Characteristics of Inoculated Multi-Stage Apple Fermentation Over Spontaneous Fermentation for the Production of Traditional Functional Beverage Jiaosu: Antioxidant, Antibacterial Activities and Metabolic Changes
期刊: CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2021; 9 (2)
The characteristics of fermented apple juice 'Jiaosu' as a traditional folk beverage were determined. Sequential alcoholic, acetic and malolactic ferm......