| 植物乳杆菌发酵不同果蔬汁风味品质研究 |
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| 引用本文： | 李汴生,卢嘉懿,阮征.植物乳杆菌发酵不同果蔬汁风味品质研究[J].农业工程学报,2018,34(19):293-299. |
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| 作者姓名： | 李汴生 卢嘉懿 阮征 |
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| 作者单位： | 华南理工大学食品科学与工程学院;广东省天然产物绿色加工与产品安全重点实验室 |
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| 基金项目： | 国家重点研发计划项目“食品绿色节能制造关键技术及装备研发（2017YFD0400400）”；中央高校基本科研业务费专项资金资助项目 |
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| 摘 要： |
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| 关 键 词： | 菌 发酵 果汁 挥发性风味物质 游离氨基酸 感官评价 |
| 收稿时间： | 2018/4/11 0:00:00 |
| 修稿时间： | 2018/6/28 0:00:00 |
Favor quality of different fruit and vegetable juices fermented by Lactobacillus plantarum |
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| Li Biansheng,Lu Jiayi and Ruan Zheng.Favor quality of different fruit and vegetable juices fermented by Lactobacillus plantarum[J].Transactions of the Chinese Society of Agricultural Engineering,2018,34(19):293-299. |
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| Authors: | Li Biansheng Lu Jiayi and Ruan Zheng |
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| Institution: | 1. College of Food Science and Engineering, South China University of Technolog, GuangZhou, 510640, China; 2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, china,1. College of Food Science and Engineering, South China University of Technolog, GuangZhou, 510640, China; and 1. College of Food Science and Engineering, South China University of Technolog, GuangZhou, 510640, China; |
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| Abstract: | |
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| Keywords: | bacteria fermentation fruit juices the volatile flavor compounds free amino acid sensory evaluation |
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