The effect of bacteriocin-producing Lactobacillus plantarum Q7 on post-acidification and quality of yogurt

doi:10.13995/j.cnki.11-1802/ts.022769

YANG Hui, BU Yushan, LIU Ao, LIU Tongjie, ZHANG Lanwei, YI Huaxi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 30-35.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 30-35. DOI: 10.13995/j.cnki.11-1802/ts.022769

The effect of bacteriocin-producing Lactobacillus plantarum Q7 on post-acidification and quality of yogurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 30-35 https://doi.org/10.13995/j.cnki.11-1802/ts.022769

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Received	Published
2019-11-10	2020-02-15
Issue Date
2020-03-13

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