Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
出版年份 2012 全文链接
标题
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
作者
关键词
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出版物
JOURNAL OF DAIRY SCIENCE
Volume 95, Issue 5, Pages 2261-2269
出版商
American Dairy Science Association
发表日期
2012-04-25
DOI
10.3168/jds.2011-4582
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