Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice
Taking Jinding Xiehua Suli pear from Ningling County as the main raw material, lactic acid bacteria suitable for fermentation of pear juice were screened. The fermentation technology of Suli pear juice with lactic acid bacteria was optimized by orthogonal test based on single-factor experiments and...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080321 |