抗氧化活性发酵酸乳制备条件的优化

王静雅1，彭新颜1,*，姜毓君2，孟炯2，于海洋3

Optimization of Preparation Conditions for Fermented Yogurt with Antioxidant Activity

WANG Jingya1, PENG Xinyan1,*, JIANG Yujun2, MENG Jiong2, YU Haiyang3

食品科学 . 2015, (1): 153 -157 . DOI: 10.7506/spkx1002-6630-201501029