Co-fermentation of non-Saccharomyces yeasts and Lactiplantibacillus plantarum for modifying physicochemical properties to alleviate stickiness and caking issues of jujube powder
结块
食品科学
发酵
化学
酵母菌
酵母
酿酒酵母
生物化学
有机化学
作者
Zijian Gong,Kangxue Chen,Wenbin Rong,Caiyun Wu,Ting Zhang,Qiaomei Li,Hongjie Lei