Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid
In order to improve the utilization value of grains and small berries, the fermentation liquid of kidney bean and haskap was prepared by compound lactic acid bacteria and the fermentation parameters were optimized. Specifically, four kinds of lactic acid bacteria were selected to inoculate and ferme...
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| Hauptverfasser: | , , , , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Schriftenreihe: | Shipin gongye ke-ji |
| Schlagworte: | |
| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010305 |
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