Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties

Update your browser to view ScienceDirect correctly.

Your technical details and browser version:

Request ID: 9079a0f50a8b9432-LAX IP: 116.62.10.13 UTC time: 2025-01-25T16:27:06+00:00 Browser: Mozilla/5.0 (X11; U; Linux x86_64; en-US; rv:1.9.1.4) Gecko/20091030 Gentoo Firefox/3.5.4