Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts

著录项

• 来源
  《International Dairy Journal》 |2019年第2019期|共9页
• 作者

  Delgado-Fernandez Paloma; Corzo Nieves; Olano Agustin; Hernandez-Hernandez Oswaldo; Javier Moreno F.;

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• 作者单位

  CEI UAM CSIC CSIC UAM Inst Food Sci Res CIAL Dept Bioact &

  Food Anal C Nicolas Cabrera 9 E-28049 Madrid Spain;

  CEI UAM CSIC CSIC UAM Inst Food Sci Res CIAL Dept Bioact &

  Food Anal C Nicolas Cabrera 9 E-28049 Madrid Spain;

  CEI UAM CSIC CSIC UAM Inst Food Sci Res CIAL Dept Bioact &

  Food Anal C Nicolas Cabrera 9 E-28049 Madrid Spain;

  CEI UAM CSIC CSIC UAM Inst Food Sci Res CIAL Dept Bioact &

  Food Anal C Nicolas Cabrera 9 E-28049 Madrid Spain;

  CEI UAM CSIC CSIC UAM Inst Food Sci Res CIAL Dept Bioact &

  Food Anal C Nicolas Cabrera 9 E-28049 Madrid Spain;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 乳品加工工业;
• 关键词