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pro vyhledávání: '"Fan‐Tong Meng"'
Autor:
Wen‐Ying Liu, Xue Wang, Jie Ren, Cheng‐Dong Zheng, Han‐Shuo Wu, Fan‐Tong Meng, Kong Ling, Xiu‐Yu Qi, Ming Zhou, Yue Wang, Rui‐Zeng Gu, Lu‐Jia Han, Yong‐Jiu Zhang
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 6, Pp 2925-2941 (2023)
Abstract Fermentation technology was used to prepare the acaí (Euterpe oleracea) fermentation liquid. The optimal fermentation parameters included a strain ratio of Lactobacillus paracasei: Leuconostoc mesenteroides: Lactobacillus plantarum = 0.5:1:
Externí odkaz:
https://doaj.org/article/a57f6a5e075b4a74b0c2eeff80dc77fb