A. Moretti, R. Gamba, Maria do Céu Costa, G. Antoni, Á. Peláez
{"title":"冻干对开菲尔发酵、微生物和感官特性的保护作用","authors":"A. Moretti, R. Gamba, Maria do Céu Costa, G. Antoni, Á. Peláez","doi":"10.18689/ijbp-1000102","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":332720,"journal":{"name":"International Journal of Biochemistry and Pharmacology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Protective Effect of Lyophilization on Fermentative, Microbiological and Sensory Properties of Kefir\",\"authors\":\"A. Moretti, R. Gamba, Maria do Céu Costa, G. Antoni, Á. Peláez\",\"doi\":\"10.18689/ijbp-1000102\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":332720,\"journal\":{\"name\":\"International Journal of Biochemistry and Pharmacology\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-07-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Biochemistry and Pharmacology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18689/ijbp-1000102\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Biochemistry and Pharmacology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18689/ijbp-1000102","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}