酸乳凝胶稳定性改善研究进展 / Advances in Gel Stability Improvement of Yoghurt
- Resource Type
- Academic Journal
- Source
- 食品科学 / Food Science. 44(13):253-260
- Subject
酸乳 食品大分子 诱导凝胶化 稳定性 未来发展趋势 yoghurt food macromolecules gelation induction stability future trends - Language
- Chinese
- ISSN
- 1002-6630