杜仲茶酸奶的研制及茶粉、绿原酸对酸奶品质的影响

刘亮1，卢琪2，段加彩2，高丽2，周荧2，吕思伊2，潘思轶2,*

Development of Yogurt with Eucommia Tea and Effect of Respective Additions of Eucommia Tea and Chlorogenic Acid on Yogurt Fermentation and in vitro Digestion Rate of the Product

LIU Liang1，LU Qi2，DUAN Jia-cai2，GAO Li2，ZHOU Ying2，LU Si-yi2，PAN Si-yi2,*

食品科学 . 2010, (12): 114 -118 . DOI: 10.7506/spkx1002-6630-201012026