覆盆子乳酸菌饮料发酵工艺优化及挥发性风味物质分析doi:10.11882/j.issn.0254-5071.2023.07.035FOOD aromaLACTIC acid bacteriaGAS chromatography/Mass spectrometry (GC-MS)BEVERAGE analysisDRIED fruitLACTOBACILLUS plantarumThe raspberry(Rubus chingii) lactic acid bacteria beverage was prepa...