Effect of Lactic Acid Bacteria and Yeast on the Quality of Yoghurt during Fermentation by Tibetan Kefir
LONG Xingyao, LI Jian, XIE Jie, ZHAO Xin, WANG Hongwei, ZHANG Yu, SUO Huayi,
FOOD SCIENCE . 2018, (4): 82 -89 .  DOI: 10.7506/spkx1002-6630-201804013