Optimization of fermentation process of honeysuckle-wolfberry flavor yoghurt by response surface methodology

doi:10.11882/j.issn.0254-5071.2020.02.038

CHENG Kun, YUAN Xuejiao, GAO Xing, CAI Xiaoming, JING Hairong

China Brewing ›› 2020, Vol. 39 ›› Issue (2) : 206-210.

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China Brewing ›› 2020, Vol. 39 ›› Issue (2) : 206-210. DOI: 10.11882/j.issn.0254-5071.2020.02.038

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Optimization of fermentation process of honeysuckle-wolfberry flavor yoghurt by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(2): 206-210 https://doi.org/10.11882/j.issn.0254-5071.2020.02.038

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