Stimulatory effects of tea supplements on the propagation of Lactobacillus casei in milk

International Dairy Journal

Volumn 43, Issue , 2015, Pages 1-6

  Ma, Chengjie ^a,b   Gong, Guangyu ^a   Liu, Zhenmin ^a   Ma, Aimin ^c   Chen, Zhengjun ^c  

^a State Key Laboratory of Dairy Biotechnology Technology Center of Bright Dairy and oFood Co Ltd   (China)

^b Wuhan Bright Dairy Co Ltd   (China)

^c HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; COLD STORAGE; FERMENTATION;

CELL NUMBER; EIGHT COMPONENT; FERMENTATION TIME; FREE AMINO ACIDS; GREEN TEA; LACTOBACILLUS CASEI; STIMULATORY EFFECTS; VIABLE CELLS;

FERMENTED MILK;

LACTOBACILLUS CASEI;

EID: 84919630764     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.10.003     Document Type: Article

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