Properties of Probiotic Yoghurt with Wolfberry and Its Metabolic Changes of Polyphenolic Compounds
In order to explore the effects of lactic acid bacteria on the bioactive substances and in vitro antioxidant capacity of wolfberry yoghurt, Streptococcus thermophilus, Streptococcus thermophilus and Lactobacillus bulgaricus (3:1), Streptococcus thermophilus and Lactobacillus plantarum (1:1), Strepto...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060124 |
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