动物双歧杆菌、植物乳杆菌与传统发酵剂共培养对发酵乳抗氧化特性的影响
李思宁，唐善虎，任然
Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk
LI Sining, TANG Shanhu, REN Ran
食品科学
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2021, (18): 127
-134
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DOI: 10.7506/spkx1002-6630-20200616-213
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