Effect of different strains on quality and sensory characteristic of yoghurt

doi:10.11882/j.issn.0254-5071.2019.05.019

LIU Wenwen, ZHANG Jingxi, LI Jian, SUO Huayi

China Brewing ›› 2019, Vol. 38 ›› Issue (5) : 95-100.

PDF(889 KB)

China Brewing ›› 2019, Vol. 38 ›› Issue (5) : 95-100. DOI: 10.11882/j.issn.0254-5071.2019.05.019

Research Report

Effect of different strains on quality and sensory characteristic of yoghurt

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(5): 95-100 https://doi.org/10.11882/j.issn.0254-5071.2019.05.019

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(889 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export