Changes of Quality in the Fruits ofPrunus mumeduring Deacidification by Fermentation withLactobacillus Fermentium
Author:
Affiliation:
1. Sericultural & Agri-Food Research Inst; Guangdong Academy of Agricultural Sciences; Guangzhou 510610 China
2. Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
Publisher
Wiley
Subject
Food Science
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