Progress on the Improvement of Quality and Functional Properties of Fermented Milk by Complex Strains of Bacteria
Fermented milk has a long history of being fermented by lactic acid bacteria. Fermented milk contains many elements, including protein, minerals, and vitamins. Fermented milk is gaining more and more attention from customers as people’s desire for a high quality of life improves. Most of the ferment...
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| Glavni autori: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Chinês |
| Izdano: |
The editorial department of Science and Technology of Food Industry
2024-06-01
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| Serija: | Shipin gongye ke-ji |
| Teme: | |
| Online pristup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060283 |
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