구기자, 구기엽 및 지골피를 첨가한 요구르트의 발효 특성

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp...

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Veröffentlicht in:	Korean journal for food science of animal resources 2003, Vol.23 (3), p.250-261
Hauptverfasser:	조임식, 배형철, 남명수
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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