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1 Ergebnisse
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Improving acidity and flavors of citrus juice as well as it..:
Li, Minyi
;
Qin, Junwei
;
Zhong, Bin
..
Food Bioscience. 53 (2023) - p. 102592 , 2023
Link:
https://doi.org/10.1016/j.fbio.2023.102592
RT Journal T1
Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2023.102592&Exemplar=1&LAN=DE A1 Li, Minyi A1 Qin, Junwei A1 Zhong, Bin A1 Hao, Fangrun A1 Wu, Zhenqiang PB Elsevier BV YR 2023 SN 2212-4292 JF Food Bioscience VO 53 SP 102592 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2023.102592 DO https://doi.org/10.1016/j.fbio.2023.102592 SF ELIB - SuUB Bremen
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