Response Surface Optimization of the Preparation Process of Compound Yogurt with Cistanche deserticola and Jujube and Evaluation of the Antioxidant Activity of Compound Yogurt with Biosensors
The preparation process of compound yogurt with added cistanche and jujube was optimized using single-factor experiments and response surface curve analysis by applying evaluation indicators including taste, texture, odor, and color. Besides, a rapid evaluation of the antioxidant activity of the com...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020127 |