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...

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Bibliographic Details
Published in:	Shipin gongye ke-ji
Main Authors:	Jin QI, Shuai GUO, Yanhui CHEN, Yan GAO, Jiao ZHUANG, Ning JU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-05-01
Subjects:	wolfberry probiotics strain compound yoghurt polyphenol compound
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060124

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