复合乳酸菌发酵酸乳贮藏期稳定性及其风味物质的研究
王磊, 宗丽娜, 高宗露, 鲁茂林, 王文琼, 陈大卫, 徐粉林, 顾瑞霞
Stability and flavor compounds of yoghurt fermented by composite lactic acid bacteria during storage
WANG Lei, ZONG Lina, GAO Zonglu, LU Maolin, WANG Wenqiong, CHEN Dawei, XU Fenlin, GU Ruixia
食品与发酵工业
.
2021, (12): 55
-62
.
DOI: 10.13995/j.cnki.11-1802/ts.026076
