发酵食品和饮料的工艺优化与质量改进
Process Optimization and Quality Improvement of Fermented Foods and Beverages.
作者信息
Di Renzo Tiziana, Reale Anna
机构信息
Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy.
出版信息
Foods. 2025 Apr 1;14(7):1238. doi: 10.3390/foods14071238.
Abstract
The optimization of production processes and the evolution of microbial fermentation techniques have significantly contributed to the advancement of modern food processing [...].
摘要
生产工艺的优化和微生物发酵技术的发展对现代食品加工的进步做出了重大贡献[……]。
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