机译:与西番莲果汁的设定酸奶的设防:对发酵动力学,物理化学性质和功能的影响
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin 537000 People's Republic of China Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin 537000 People's Republic of China College of Chemistry and Food Science Yulin Normal University Yulin 537000 People's Republic of China;
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin 537000 People's Republic of China Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin 537000 People's Republic of China College of Chemistry and Food Science Yulin Normal University Yulin 537000 People's Republic of China;
College of Chemistry and Food Science Yulin Normal University Yulin 537000 People's Republic of China;
College of Chemistry and Food Science Yulin Normal University Yulin 537000 People's Republic of China;
College of Chemistry and Food Science Yulin Normal University Yulin 537000 People's Republic of China;
Guangxi Hong Bang Food Co.Ltd. Yulin 537400 People's Republic of China;
Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin 537000 People's Republic of China Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin 537000 People's Republic of China College of Chemistry and Food Science Yulin Normal University Yulin 537000 People's Republic of China;
set yogurt; passion fruit juice; fortification; fermentation kinetics; antioxidation activity;