Optimization of Preparation Conditions for Fermented Yogurt with Antioxidant Activity
WANG Jingya1, PENG Xinyan1,*, JIANG Yujun2, MENG Jiong2, YU Haiyang3
FOOD SCIENCE . 2015, (1): 153 -157 .  DOI: 10.7506/spkx1002-6630-201501029