A low-alcohol malt aloe lactic acid drink was developed by co-fermation of microzyme and lactobacil-lus to malt, aloe, and lactic acid.

 
  • 以蘆薈、牛奶、麥芽為原料,采用酵母菌和乳酸菌共同發(fā)酵研制成含低醇的麥芽蘆薈乳酸飲料。
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