摘要
采用小枣为原料,科学浸提,最大限度地提取有效成分;经微生物发酵,精心调配,研制出酸甜可口,果香突出,纯天然的枣汁发酵醋酸饮料。
Jujube was extracted scientifically and fermented by microorgainsm, this natural jujube fermented acetic acid drink had favourite taste and aroma.
出处
《食品与机械》
CSCD
1998年第5期13-14,共2页
Food and Machinery
