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Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang

食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.323-331,9.

食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.323-331,9.DOI:10.1016/j.fshw.2021.11.006

Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

Fengxuan Lang ¹Jianzhu Wen ¹Zhen Wu ¹Daodong Pan ²Linjun Wang³

作者信息

1. Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang,School of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China
2. Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang,School of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China School of Food Science&Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210097,China
3. Qingyunshan Pharmaceutical,Guangdong,Guangzhou 512000,China
折叠

摘要

关键词

Lactobacillus plantarum/Flavor profiles/Volatile organic compounds/Sensory profiles/Fatty acid

分类

轻工纺织

引用本文复制引用

Fengxuan Lang,Jianzhu Wen,Zhen Wu,Daodong Pan,Linjun Wang..Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3[J].食品科学与人类健康(英文),2022,11(2):P.323-331,9.

基金项目

supported by the National Natural Science Foundation of China[32072192,31901668,31671869] （）

Key Research and Development Project of Zhejiang Province[2020C02042] （）

the Natural Science Foundation of Zhejiang Province[LY19C200005] （）

the Natural Science Foundation of Ningbo(202003N4129) （202003N4129）

the Open Project Program of the First-Class Bioengineering Disciplines in Zhejiang Province[KF2020007] （）

the Graduate General Program of the Education Department in Zhejiang Province[Y202045625] （）

the K.C.Wong Magna Fund in Ningbo University。（）

食品科学与人类健康(英文)

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ISSN：2097-0765

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