(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
ZHAO Wen, WU Fengyu, ZHENG Yi, ZHANG Jian, JIANG Yunyun, ZHAO Xiao, YANG Zhennai. Effect of Temperature Stress Treatment of Lactobacillus plantarum K25 on the Quality of Fermented Ice Cream and Survival of the Strain[J]. FOOD SCIENCE, 2019, 40(2): 65-72.