抗氧化乳酸菌的筛选及其对夸克奶酪品质的影响
吴涵清, 洪青, 刘振民, 张灏, 贾向飞, 郝燕萍
Screening of lactic acid bacteria with antioxidant capacity and its effect on quality of quark cheese
WU Hanqing, HONG Qing, LIU Zhenmin, ZHANG Hao, JIA Xiangfei, HAO Yanping
食品与发酵工业
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2024, (22): 286
-293
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DOI: 10.13995/j.cnki.11-1802/ts.038449
