Quality Changes of Yogurt Fermented by Selenium-enriched Lactic Acid Bacteria during Storage
In order to study quality changes of yogurt fermented by selenium-enriched lactic acid bacteria (Se-enriched yogurt) during storage, the sensory characteristics and the physicochemical indexes were analyzed and the total number of colonies, titrated acidity, viscosity, water-holding capacity, color,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060207 |