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	The impact of onion juice on milk fermentation by Lactobacillus acidophilus
	Li, Sha; Ma, Chengjie*; Gong, Guangyu; Liu, Zhenmin; Chang, Chao; Xu, Zhiping
刊名	LWT - Food Science and Technology
	2016
卷号	65页码:543-548
关键词	Lactobacillus acidophilus Onion juice Viable cell count Antioxidant capacity Flavor compound
ISSN号	0023-6438
DOI	10.1016/j.lwt.2015.08.042
URL标识	查看原文
WOS记录号	WOS:000364796700071;EI:20160101751555
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5577892
专题	武汉轻工大学
作者单位	1.[Gong, Guangyu 2.Liu, Zhenmin 3.Ma, Chengjie 4.Xu, Zhiping 5.Li, Sha] Bright Dairy & Food Co Ltd, Ctr Technol, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China.
推荐引用方式 GB/T 7714	Li, Sha,Ma, Chengjie*,Gong, Guangyu,et al. The impact of onion juice on milk fermentation by Lactobacillus acidophilus[J]. LWT - Food Science and Technology,2016,65:543-548.
APA	Li, Sha,Ma, Chengjie*,Gong, Guangyu,Liu, Zhenmin,Chang, Chao,&Xu, Zhiping.(2016).The impact of onion juice on milk fermentation by Lactobacillus acidophilus.LWT - Food Science and Technology,65,543-548.
MLA	Li, Sha,et al."The impact of onion juice on milk fermentation by Lactobacillus acidophilus".LWT - Food Science and Technology 65(2016):543-548.

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