المؤلفون: Li C; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Song J; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Kwok LY; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Wang J; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Dong Y; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Yu H; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Hou Q; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Zhang H; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China., Chen Y; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C. Inner Mongolia Agricultural University, Synergetic Innovation Center of Food Safety and Nutrition, Huhhot 010018, P. R. China. Electronic address: nmgyfchen@126.com.

المصدر: Journal of dairy science [J Dairy Sci] 2017 Apr; Vol. 100 (4), pp. 2512-2525. Date of Electronic Publication: 2017 Feb 16.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: American Dairy Science Association Country of Publication: United States NLM ID: 2985126R Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1525-3198 (Electronic) Linking ISSN: 00220302 NLM ISO Abbreviation: J Dairy Sci Subsets: MEDLINE

مواضيع طبية MeSH: Lactobacillus plantarum* , Yogurt*, Animals ; Fermentation ; Lactobacillus ; Lactobacillus delbrueckii ; Milk/chemistry ; Streptococcus thermophilus

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