Fermentation Process of Compound Beverage with Phyllanthus emblica and Cherry Tomato and Its Effect on Exercise Endurance
The extract of Phyllanthus emblica and cherry tomato juice were fermented with Lactobacillus to develop the Phyllanthus emblica and cherry tomato compound beverage with anti-fatigue effect. The compound fermented beverage was optimized by response surface methodology on the basis of single factor ex...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060052 |