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Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

机译：枸杞与蜂蜜对酸奶乳酸菌活力和保质寿命稳定性的影响

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Ancuța M. ROTAR; Dan Cristian VODNAR; Florina BUNGHEZ; Giorgiana Mihaela CĂTUNESCU; Carmen R. POP; Mirela JIMBOREAN; Cristina A. SEMENIUC;
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1. Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt [J] . Ancu?￡a M. ROTAR, Dan Cristian VODNAR, Florina BUNGHEZ, Notulae Botanicae Horti Agrobotanici Cluj-Napoca . 2015,第1期

机译：枸杞和蜂蜜对酸奶中乳酸菌生存能力和货架期稳定性的影响
2. Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains [J] . Mengze Wang, Xiaoyu Ouyang, Yaran Liu, Journal of Food Processing and Preservation . 2021,第1期

机译：四种乳酸菌菌株乳酸发酵过程中枸杞果汁营养素和微生物密度的比较
3. Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey [J] . Ancuta M. Rotar, Cristina Semeniuc, Florina Bunghez, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology . 2014,第1期

机译：不同贮藏时间对枸杞酸奶和蜂蜜枸杞酸奶中乳酸菌的影响
4. Lactic Acid Bacteria Starter Participating in Hygienic Long Shelf-Life of the Plaa-Som Fermented Product [C] . Duongruitai Nicomrat, Manoch Lakthandee, Nednapa Suenonmueng, RMUTP International Conference on Science, Technology and Innovation for Sustainable Development . 2018

机译：乳酸菌起动器参与PLAA-SOM发酵产物的卫生长保质期
5. Phytosterol antioxidant activity and effects on shelf life of fluid milk and yoghurt quality. [D] . Monu, Emefa. 2007

机译：植物甾醇的抗氧化活性及其对液态奶保质期和酸奶品质的影响。
6. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria [O] . Rosa Schettino, Erica Pontonio, Marco Gobbetti, 2020

机译：使用鹰嘴豆粉发酵的乳酸菌发酵的新鲜面粉的保质期
7. Comparison of homemade yoghurt and manufactured yoghurts in terms of their pH change during shelf life as an indication of lactic acid production due to the presence of probiotic bacteria [O] . Pazarbaşılar İlayda 2012

机译：自制酸奶和人造酸奶在保质期内的pH变化比较，以表明由于存在益生菌而产生的乳酸

Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

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