Effect of four probiotics on the physicochemical properties and probiotics viability of fermented yogurt

REN Ran; TANG Shanhu; LI Sining; MA Guoli; LIU Huilun

doi:10.13995/j.cnki.11-1802/ts.023731

REN Ran, TANG Shanhu, LI Sining, MA Guoli, LIU Huilun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 85-90.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 85-90. DOI: 10.13995/j.cnki.11-1802/ts.023731

Effect of four probiotics on the physicochemical properties and probiotics viability of fermented yogurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(18): 85-90 https://doi.org/10.13995/j.cnki.11-1802/ts.023731

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Received	Revised	Published
2020-02-23	2020-04-08	2020-09-25
Issue Date
2020-10-23

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