凝固型紫胡萝卜酸奶的工艺研发及贮藏期品质变化
王艳双, 赵梓琴, 谭静怡, 高 迪, 钟美娥, 丁海燕
Research and Development of the Process of Set Purple Carrot Yogurt and Changes in Its Quality during#br# Storage
Wang Yanshuang, Zhao Ziqin, Tan Jingyi, Gao Di, Zhong Mei′e, Ding Haiyan
大理大学学报
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2026, (2): 92
-100
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DOI: 10. 3969 / j. issn. 2096-2266. 2026. 02. 015
