Optimization of auxiliary drier composition and quality evaluation of lyophilized kiwifruit powder fermented by lactic acid bacteria
Fermentation of lactic acid bacteria can not only improve the sensory quality of fruit and vegetable products, but also improve the nutritional composition and bioavailability rate of fruit and vegetable products. In this study, using 'Ruiyu' kiwifruit as raw material, the optimal fermenta...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-173.pdf |