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2019•Shipin yanjiu yu kaifaRequires access

Effect of Lactobacillus acidophilus KLDS 1.0901 on Characteristics and Antioxidant Activity of Fermented Yoghurt

Ziye Li, Bailiang Li, Jiaqi Guan, Huizhen Li, Lu JingJing, Meng Zhan, Huo Gui-cheng

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Key concepts: Lactobacillus acidophilus, Food science, Fermentation, Antioxidant, Lactobacillus, Chemistry, Lactobacillaceae, Bacteria

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Effect of Lactobacillus acidophilus KLDS 1.0901 on Characteristics and Antioxidant Activity of Fermented Yoghurt — Research Paper | ScholarLens