Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt
用温和脉冲电场对发酵剂进行预处理会影响凝固酸奶的特性
期刊:Foods
影响因子:4.7
doi:10.3390/foods12030442
Corinna Stühmeier-Niehe, Luca Lass, Miriam Brocksieper, Panagiotis Chanos, Christian Hertel
