Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts
In this study, goat's milk was fermented by Saccharomyces cerevisiae mixed with six strains of Lactobacillus, respectively, to produce goat's milk wine, and goat’s milk fermented with Saccharomyces cerevisiae was used as the control. Changes in the physicochemical properties, antioxidant a...
| 出版年: | Shipin gongye ke-ji |
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| 主要な著者: | , , |
| フォーマット: | 論文 |
| 言語: | 中国語 |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020214 |