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Updated: Jul 23, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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不同的成分和添加剂如何影响生产步骤和水蜜的生物活性潜力?

Larissa Simão1, Bruna Rafaela da Silva Monteiro Wanderley1, Michelly Pontes Tavares Vieira1

  • 1Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga 1346 Florianópolis, Santa Catarina, Brazil.

Food technology and biotechnology
|July 17, 2023
PubMed
概括

这篇评论探讨了蜂蜜,酵母和植物等成分如何影响蜂蜜发酵和生物活性化合物. 了解这些因素有助于提升蜜蜂蜜的价值.

关键词:
酒精发酵的酒精发酵方式抗氧化剂是一种抗氧化剂.水果饮料水果饮料亲爱的,亲爱的,亲爱的,亲爱的,亲爱的,亲爱的蜂蜜生产 蜂蜜生产类化合物 类化合物 类化合物

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