Optimization of fermentation process and quality evaluation of Mulberry Jiaosu from Lactobacillus plantarum
<b>Objective:</b> To solve the problem of difficult preservation of fresh <i>Mulberry</i>, fresh <i>Mulberry</i> is fermented by <i>Lactobacillus plantarum</i> to produce <i>Mulberry</i> Jiaosu. <b>Methods:</b> Using fresh <i>Mulberry</i> juice as the raw material, <i>Lactobacillus plantarum</i> as...
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| Auteurs principaux: | , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Editorial Office of Food and Machinery
2023-12-01
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| Collection: | Shipin yu jixie |
| Sujets: | |
| Accès en ligne: | http://www.ifoodmm.com/spyjxen/article/abstract/20231131 |
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