Comparison of Fermentation Properties and Quality Changes during Cold Storage of Goat’s Milk Fermented by Lactobacillus acidophilus and Bifidobacterium
GE Wu-peng1，ZHANG Wang-qian1,2，CHEN Ying3，WANG Xiu-ling1，YANG Jing4，QIN Li-hu5，
FOOD SCIENCE . 2013, (13): 193 -197 .  DOI: 10.7506/spkx1002-6630-201313041