5WANG Xin-hui,REN Hong-yang,LIU Da-yu,et al.H(+)-ATPase-defective variants of lactobacillus delbrueckii subsp.bulgaricus contribute to inhibition of postacidification of Yogurt during chilled storage[J].Journal of Food Science,2013,78(2):297-302.
6Federman Neto A,Borges A D L,Lavrador M A S.A simple protocol for the routine calibration of pH meters[J].Revista de Ciências Farmacêuticas Básicae Aplicada,2009,27(1):63.
7WANG Chen-yi,HAN Zhi-ping,WANG Ping,et al.Potentiometric titration curves of aluminium salt solutions and its species conversion in the hydrolysis-polymerization course[J].Bulletin of the Chemical Society of Ethiopia,2008,22(2):155.
8Iria Acevedo Pons,Oscar García,Jorge Contreras,Ingrid Acevedo.Development and sensory evaluation of the characteristics of a goats milk yogurt with pineapple jelly semifluid[J].Revista Científica.UDO Agrícola,2009,9(2):442.
9Kneifel W,Jaros D,Erhard F.Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures[J].International Journal of Food Microbiology,1993,18(3):263.
10Adhikari K,Mustapha A,Grün I U,et l.Viability of Microencapsulated Bifidobacteria in Set Yogurt During Refrigerated Storage[J].Journal of Dairy Science,2000,83(9):1 946-1 951.
