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

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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