China Dairy ›› 2026, Vol. 0 ›› Issue (3): 148-157.doi: 10.12377/1671-4393.26.03.20
• DAIRY INDUSTRY • Previous Articles
Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt
ZHU Yuting1,2, HU Yichen1, WANG Lei1, ZOU Liang2,*, REN Guixing1,2,*
- 1. School of Food and Biological Engineering,Chengdu University,Chengdu Sichuan 610106;
2. School of Life Sciences,Shanxi University,Taiyuan Shanxi 030006
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