文献
J-GLOBAL ID:202202217255551619
整理番号:22A0798595
ヨーグルトの成長およびメタボロミクスプロファイルに及ぼすLactobacillus casei ZhangおよびBifidobacterium lactis V9の単一および二成分プロバイオティクスの比較効果【JST・京大機械翻訳】
Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts
著者 (16件):
Peng Chuantao
(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Peng Chuantao
(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Peng Chuantao
(Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China)
,
Yao Guoqiang
(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Yao Guoqiang
(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Sun Yaru
(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Sun Yaru
(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Guo Shuai
(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Guo Shuai
(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Wang Jicheng
(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Wang Jicheng
(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Mu XueFeng
(Inner Mongolia Langge Dairy Co., Ltd., Hohhot 010018, China)
,
Sun Zhihong
(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Sun Zhihong
(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Zhang Heping
(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
,
Zhang Heping
(Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China)
資料名:
Food Research International
(Food Research International)
巻:
152
ページ:
Null
発行年:
2022年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)