Effect of anthocyanin from Lonicera caerulea on lactic acid bacteria growth and yoghurt post-acidification

doi:10.11882/j.issn.0254-5071.2020.11.028

NA Zhiguo, GAO Yuelu, TANG Jingsi, HU Wei, FU Hongyan

China Brewing ›› 2020, Vol. 39 ›› Issue (11) : 147-152.

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China Brewing ›› 2020, Vol. 39 ›› Issue (11) : 147-152. DOI: 10.11882/j.issn.0254-5071.2020.11.028

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Effect of anthocyanin from Lonicera caerulea on lactic acid bacteria growth and yoghurt post-acidification

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(11): 147-152 https://doi.org/10.11882/j.issn.0254-5071.2020.11.028

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