Construction and sensory evaluation of fermentation kinetic model of red raspberry juice
To achieve automatic control of the fermentation production of fermented red raspberry juice by computer, the fermented red raspberry juice was prepared using red raspberries as raw materials and Issatchenkia terricola WJL-G4 as fermentation strain. During the fermentation process, the contents of t...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Editorial Department of China Brewing
2025-07-01
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| Col·lecció: | Zhongguo niangzao |
| Matèries: | |
| Accés en línia: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-209.pdf |
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