Optimization of fermentation process of tomato juice by lactic acid bacterium and its volatile flavor substances analysis
Fermented tomato juice was prepared by Lactobacillus acidophilus fermentation using processed tomato from Xinjiang as raw material, and the fermentation process was optimized by single factor and response surface tests. Furthermore, the volatile flavor substances in the tomato juice before and after...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Editorial Department of China Brewing
2024-09-01
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| Seri Bilgileri: | Zhongguo niangzao |
| Konular: | |
| Online Erişim: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-221.pdf |
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