标题 |
Changes in physico-chemical, astringency,volatile compounds and antioxidant activity of fresh and concentrated cashew applejuice fermented with Lactobacillus plantarum
植物乳杆菌发酵新鲜和浓缩腰果汁理化、涩味、挥发性和抗氧化活性的变化
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DOI |
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其它 | Journal of food science andtechnology |
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