Analysis on the changes of physicochemical properties and flavor substances during the fermentation of Hemerocallis citrina and pear juice
Using Shanxi characteristic Datong Hemerocallis citrina and Yuluxiang pear as raw materials, the probiotic fermented beverage was prepared using Lactiplantibacillus plantarum gz03. The sensory evaluation and physicochemical properties of the beverage with different fermentation stages (0 h, 15 h, 30...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-11-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-99.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|