Fermentation technology and antioxidant activity of yogurt with purple potato and Pueraria lobata

doi:10.11882/j.issn.0254-5071.2018.06.037

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China Brewing ›› 2018, Vol. 37 ›› Issue (6) : 188-192. DOI: 10.11882/j.issn.0254-5071.2018.06.037

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Fermentation technology and antioxidant activity of yogurt with purple potato and Pueraria lobata

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(6): 188-192 https://doi.org/10.11882/j.issn.0254-5071.2018.06.037

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