Effect of honey adding methods on quality characteristics and antioxidant activity of goat yogurt

doi:10.13995/j.cnki.11-1802/ts.022595

WANG Yuxiang, ZHANG Ying, CAO Wei, LI Wanhua, PENG Deju, SUN Jing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 138-143.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 138-143. DOI: 10.13995/j.cnki.11-1802/ts.022595

Effect of honey adding methods on quality characteristics and antioxidant activity of goat yogurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 138-143 https://doi.org/10.13995/j.cnki.11-1802/ts.022595

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Received	Published
2019-10-21	2020-02-15
Issue Date
2020-03-13

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