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Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties

作者：Shukla Shruti; Park Juyeon; Park Jung Hyun; Lee Jong Suk; Kim Myunghee
来源：Journal of Food Science and Technology-Mysore, 2018, 55(2): 619-629.
DOI：10.1007/s13197-017-2971-3
  • 出版日期2018-2

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更新时间：2021-01-19 00:23