Stability and flavor compounds of yoghurt fermented by composite lactic acid bacteria during storage

doi:10.13995/j.cnki.11-1802/ts.026076

WANG Lei, ZONG Lina, GAO Zonglu, LU Maolin, WANG Wenqiong, CHEN Dawei, XU Fenlin, GU Ruixia

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 55-62.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 55-62. DOI: 10.13995/j.cnki.11-1802/ts.026076

Stability and flavor compounds of yoghurt fermented by composite lactic acid bacteria during storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 55-62 https://doi.org/10.13995/j.cnki.11-1802/ts.026076

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Received	Revised	Published
2020-11-03	2020-12-14	2021-06-25
Issue Date
2021-07-22

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