Response surface methodology for optimization of coconut milk beverage′s viable count fermented by Lactobacillus acidophilus and Lactobacillus plantarum

XIE Yuting; SONG Minghui; MA Maomao; CHEN Long; YANG Jun; WEN Xuefang; ZENG Zheling; YU Ping

doi:10.13995/j.cnki.11-1802/ts.019001

Response surface methodology for optimization of coconut milk beverage′s viable count fermented by Lactobacillus acidophilus and Lactobacillus plantarum

XIE Yuting, SONG Minghui, MA Maomao, CHEN Long, YANG Jun, WEN Xuefang, ZENG Zheling, YU Ping

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 207-212.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 207-212. DOI: 10.13995/j.cnki.11-1802/ts.019001

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Response surface methodology for optimization of coconut milk beverage′s viable count fermented by Lactobacillus acidophilus and Lactobacillus plantarum

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(7): 207-212 https://doi.org/10.13995/j.cnki.11-1802/ts.019001

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Received	Revised	Published
2018-10-09	2019-01-03	2019-04-15
Issue Date
2019-05-14

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