Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts

被引：0
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作者：
Ji, Xiang [1 ]
Wu, Caiyun [1 ]
Lei, Hongjie [1 ]
机构：
[1] College of Food Science and Engineering, Northwest A & F University, Yangling,712100, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 23期
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D O I：
10.13386/j.issn1002-0306.2024020214
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页码：140 / 150
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