A low-alcohol cactus lactic acid drink was developed by co-fermentation of microzyme and lacto- bacillus using malt,cactus,and milk as materials.

 
  • 以仙人掌、牛奶、麥芽為原料,采用酵母菌和乳酸菌共同發(fā)酵研制成含低醇的仙人掌乳酸飲料。
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