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Updated: Jan 18, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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发明发酵的桃子和杏子混合汁,研究其储存稳定性

Shun Lv1, Yao Zhao2, Zeping Yang2

  • 1Department of Pharmaceutical Science, The Open University of Xinjiang, Urumqi 830063, China.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

发酵的桃子混合汁 (PAMJ) 是使用协同发酵来开发的. 这种新的方法提高了水果的质量,延长了保质期,为特种水果提供了新的加工策略.

关键词:
优化发酵过程的优化发酵混合果汁混合果汁的发酵味道特征 味道特征 味道特征乳酸细菌发酵 乳酸细菌发酵

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