Properties of Probiotic Yoghurt with Wolfberry and Its Metabolic Changes of Polyphenolic Compounds
In order to explore the effects of lactic acid bacteria on the bioactive substances and in vitro antioxidant capacity of wolfberry yoghurt, Streptococcus thermophilus, Streptococcus thermophilus and Lactobacillus bulgaricus (3:1), Streptococcus thermophilus and Lactobacillus plantarum (1:1), Strepto...
| الحاوية / القاعدة: | Shipin gongye ke-ji |
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| المؤلفون الرئيسيون: | , , , , , |
| التنسيق: | مقال |
| اللغة: | الصينية |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060124 |