The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk
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18 jul 2019
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Publicado en línea: 18 jul 2019
Páginas: 3 - 10
DOI: https://doi.org/10.2478/aucft-2019-0001
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© 2019 Qiqi Zheng et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Zheng, Qiqi
School of Food and Biological Engineering, Shaanxi University of Science & TechnologyXi’an, China
Shu, Guowei
School of Food and Biological Engineering, Shaanxi University of Science & TechnologyXi’an, China
Kou, Jianbo
School of Food and Biological Engineering, Shaanxi University of Science & TechnologyXi’an, China
Cui, Xiuxiu
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.Xi’an, China
Meng, Jiangpeng
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.Xi’an, China