利用嗜酸乳杆菌和乳酸双歧杆菌优化发酵条件，提高番茄汁的理化、微生物和感官特性。

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DOI:10.1177/02601060251335355
作者：Wan Nur Najibah Wan Abdullah,?Kousalya Padmanabhan,?Kah Hui Chong,?Nor Azmiraah Abdul Jabar,?Shan Jiang,?Wanyu Pan,?Mahmud Ab Rashid Nor-Khaizura
文献类型：期刊论文
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Abstract：Background: The demand for ready-to-drink products offers nutritional characteristics and health benefits has increased tremendously due to the evolving consumer preferences in selecting foo

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