Optimization of fermentation process of sea-buckthorn yogurt by Lactobacillus paracasei by response surface methodology

doi:10.11882/j.issn.0254-5071.2021.06.039

HU Panpan,

China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 202-206.

PDF(1450 KB)

China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 202-206. DOI: 10.11882/j.issn.0254-5071.2021.06.039

Product Development

Optimization of fermentation process of sea-buckthorn yogurt by Lactobacillus paracasei by response surface methodology

{{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}}, 2021, 40(6): 202-206 https://doi.org/10.11882/j.issn.0254-5071.2021.06.039

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1450 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export