{"title":"酥梨汁乳酸菌发酵后真空浓缩对梨膏品质的影响","authors":"张四普 | 杨文斌 | 崔巍 | 张柯 | 鲁云风 | 解远明 | 牛佳佳","doi":"10.13684/j.cnki.spkj.2023.11.005","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品科技","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.13684/j.cnki.spkj.2023.11.005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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