新疆特色番茄制品深加工工艺技术研究
F307.5; 新疆特色番茄制品富含维生素和矿物质,是人们必不可少的食用产品.本研究分析了植物基低糖益生菌番茄汁的降糖及发酵工艺,研制出 1 种低糖发酵番茄汁产品,旨在创新番茄产品,提高番茄产品附加值.
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| Veröffentlicht in: | 现代食品 2023, Vol.29 (20), p.124-126 |
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| container_end_page | 126 |
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| container_issue | 20 |
| container_start_page | 124 |
| container_title | 现代食品 |
| container_volume | 29 |
| creator | 李静 马自强 柴岳 程志斌 楚勇 |
| description | F307.5; 新疆特色番茄制品富含维生素和矿物质,是人们必不可少的食用产品.本研究分析了植物基低糖益生菌番茄汁的降糖及发酵工艺,研制出 1 种低糖发酵番茄汁产品,旨在创新番茄产品,提高番茄产品附加值. |
| doi_str_mv | 10.16736/j.cnki.cn41-1434/ts.2023.20.039 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 2096-5060 |
| ispartof | 现代食品, 2023, Vol.29 (20), p.124-126 |
| issn | 2096-5060 |
| language | chi |
| recordid | cdi_wanfang_journals_lsltjs202320039 |
| source | Alma/SFX Local Collection |
| title | 新疆特色番茄制品深加工工艺技术研究 |
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