Open AccessOptimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology
Author(s) -
Shiping Zou,
Xu Yao,
Biao Huang
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/8922505
Subject(s) - food science , fermentation , sugar , streptococcus thermophilus , aroma , flavor , raw material , lactobacillus , lactobacillus casei , chemistry , lactobacillus acidophilus , probiotic , biology , bacteria , genetics , organic chemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom