Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk
LI Sining, TANG Shanhu, REN Ran
FOOD SCIENCE . 2021, (18): 127 -134 .  DOI: 10.7506/spkx1002-6630-20200616-213