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Optimization of fermentation process of yak wolfberry yoghurt and the effect of freeze-thaw treatment times on its quality

Year: 2025

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Author: FAN Yudi, LUO Yihao, SUN Wancheng

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6884781021

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