FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 172-179.doi: 10.7506/spkx1002-6630-20190724-320
• Bioengineering • Previous Articles Next Articles
CAI Jingjing, ZHANG Yachuan, LI Xu, ZHANG Yan, NI Yongqing
Online:
2020-09-25
Published:
2020-09-18
CLC Number:
CAI Jingjing, ZHANG Yachuan, LI Xu, ZHANG Yan, NI Yongqing. Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Dairy Products in Yili, Xinjiang and Optimization of Their Mixtures for Mixed-culture Fermentation[J]. FOOD SCIENCE, 2020, 41(18): 172-179.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190724-320
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