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Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt.
Dan, Tong; Hu, Haimin; Tian, Jiale; He, Binbin; Tai, Jiahui; He, Yanyan.
Afiliação
  • Dan T; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
  • Hu H; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
  • Tian J; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China.
  • He B; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
  • Tai J; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
  • He Y; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China.
Molecules ; 28(5)2023 Feb 24.
Article em En | MEDLINE | ID: mdl-36903370
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Produtos Fermentados do Leite / Lactobacillus delbrueckii Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Produtos Fermentados do Leite / Lactobacillus delbrueckii Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article