Jujube Syrup and Starter <scp>YF</scp> ‐ <scp>L922</scp> Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure
Xiaolin Liang(Northwest Minzu University), H.N. Liu(Minzu University of China), Saiqiang LI(Minzu University of China), Jutian Yang(Minzu University of China), Jiajia Song(Ministry of Education), Hao Zhang(Luohe Medical College), Dandan Gao(Minzu University of China), Bo Ding(Minzu University of China), Jialin Bai(Minzu University of China)
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