Optimization of Fermentation Process of Sea Buckthorn Yogurt and Its Effect on Functional Components
This study aimed to investigate the conditions in the fermentation process for its influence on the functional composition of the product.The results of the amount of sugar and the amount of vitamin C and flavone over time were investigated.The research results not only provide the theoretical basis and technical support for the production of seabuckthorn yoghurt,but also provide a useful reference for the development of similar products.
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