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...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Editorial Department of China Brewing
2025-07-01
|
| سلاسل: | Zhongguo niangzao |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-209.pdf |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|