In comparison with pre-fermented soymilk, all the three soymilk yoghurts showed significantly higher contents of ketones and acids but significantly lower contents of aldehydes and alcohols.

  • 感官评定结果表明,乳酸菌种及其混合比例对发酵酸豆乳的香气有明显影响。

  • 互联网摘选 2025-01-19 22:20:33

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