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- W2372240148 abstract "During storage time,the lactic acid bacteria (LAB) in yoghurt kept producing lactic acid,and pH value of yoghurt continued declining. When it happened,yoghurt had unacceptable sour flavor and bad sensory quality,which we called post-acidification of yoghurt. Here the methods were overviewed to control the post-acidification.Furthermore,mutation breeding and protoplast fusion of lactobacilli strains were underlined." @default.
- W2372240148 created "2016-06-24" @default.
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- W2372240148 date "2009-01-01" @default.
- W2372240148 modified "2023-09-24" @default.
- W2372240148 title "Trends in breeding anti-acidification lactobacilli strains of yoghurt" @default.
- W2372240148 hasPublicationYear "2009" @default.
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