Effect of Lactobacilli on the Quality of Hydrolyzed Collagen Yogurt

被引：0
|
作者：
Zhao, Jin [1 ]
Li, Jian [2 ]
机构：
[1] School of Food and Biotechnology, Chengdu University, Chengdu,610106, China
[2] Chengdu University, Chengdu,610106, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 20期
关键词：
Brinell Hardness - Dairy products - Molluscs - Network performance;
D O I：
10.13386/j.issn1002-0306.2023100108
中图分类号：
学科分类号：
摘要：
引用
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页码：42 / 48
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