FACTORS AFFECTING THE ACTIVITY OF PROBIOTICS IN VEGETABLE DRINKING YOGURT
碩士 === 國立臺灣大學 === 畜產學研究所 === 89 === Samples were prepared using skim milk inoculated with 1% of Lactobacillus acidophilus and 2% of Bifidobacterium longum. After fermentation for 10 hr at 37℃, the samples were then mixed with vegetable juice in the ratio 1：1 to produce the vegetable drin...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/43765729244451319539 |