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Fermentation Properties and Functionality of Yogurt added with Lycium chinence Miller
구기자(Lycium chinence Miller) 첨가에 따른 요구르트의 발효 특성과 기능성
2004
Journal of Animal Science and Technology
구기자(Lycium chinence Miller) 첨가에 따른 요구르트의 발효 특성과 기능성
This experiment was carried out to examine the fermentation properties of yogurts with or without Lycii fructus, Lycii folium and Lycii cortex extract as additives at concentrations of 1.0%. The effects on promoting the fermentation by Lycii fructus, Lycii folium and Lycii cortex additives were higher and pH was below 4.06 when Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus casei, and Lactobacillus acidophilus, Bifidobacterium longum and
doi:10.5187/jast.2004.46.4.687
fatcat:zja3sumjefffze3b5hb46pmpsm