Fermentation optimization of goat milk wit Lactobacillus acidophilu and Bifidobacterium bifidum by Box-Behnken design

• Autorzy: Shu G. , Bao C. , Chen H. , Wang C. , Yang H.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2016
• Tom: 15
• Numer: 2
• Opis fizyczny: p.151-159,fig.,ref.

Twórcy

autor

Shu G.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China

autor

Bao C.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China

autor

Chen H.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China

autor

Wang C.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China

autor

Yang H.

• School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China

Identyfikatory

DOI

10.1 7306/J.AFS.2016.2.15