Effects of co-fermentation on the viable count of probiotics in the fermented milk and the quality of fermented milk

XIANG Qunran; CUI Shumao; TANG Xin; LIU Xiaoming; MAO Bingyong

doi:10.13995/j.cnki.11-1802/ts.032160

XIANG Qunran, CUI Shumao, TANG Xin, LIU Xiaoming, MAO Bingyong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 18-26.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 18-26. DOI: 10.13995/j.cnki.11-1802/ts.032160

Effects of co-fermentation on the viable count of probiotics in the fermented milk and the quality of fermented milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(6): 18-26 https://doi.org/10.13995/j.cnki.11-1802/ts.032160

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Received	Revised	Published
2022-04-28	2022-05-12	2023-03-25
Issue Date
2023-04-14

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