抹茶添加量对凝固型酸奶品质与发酵微生物的影响

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谢勇, 余昌莲, 王银花, 郑晓锋

Effects of Matcha Addition on Quality and Fermentation Microorganisms of Set Yogurt

XIE Yong, YU Changlian, WANG Yinhua, ZHENG Xiaofeng

中国酿造 . 2026, (7): 26 -33 . DOI: 10.11882/j.issn.0254-5071.2026.07.004