Research progress on the application of acid-reducing microorganisms in fermented drinks
In recent years, the development of fermented drinks has been hindered due to acidity issues, which had a negative impact on enterprises and sustainable development. The high acidity made the fermented fruit juice muddy and lusterless, and the fruit wine was rough and uncomfortable after drinking. T...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Editorial Department of China Brewing
2024-12-01
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| Schriftenreihe: | Zhongguo niangzao |
| Schlagworte: | |
| Online-Zugang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-1.pdf |
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