响应面法优化葛根酸奶发酵工艺 / Optimization of fermentation process of Pueraria yogurt by response surface methodology
- Resource Type
- Academic Journal
- Source
- 中国食品添加剂 / China Food Additives. 34(4):174-181
- Subject
响应面法 葛根 酸奶 抗氧化活性 植物乳杆菌P9 - Language
- Chinese
- ISSN
- 1006-2513