Effect of Temperature Stress Treatment of Lactobacillus plantarum K25 on the Quality of Fermented Ice Cream and Survival of the Strain
ZHAO Wen, WU Fengyu, ZHENG Yi, ZHANG Jian, JIANG Yunyun, ZHAO Xiao, YANG Zhennai
FOOD SCIENCE . 2019, (2): 65 -72 .  DOI: 10.7506/spkx1002-6630-20180108-088