我国传统发酵肉制品中乳酸菌生物多样性的研究进展
陈 韵1,2，胡 萍1,2,*，湛剑龙1,2，李立郞1,2
Research Progress in Diversity of Lactic Acid Bacteria in Traditional Chinese Fermented Meat Products
CHEN Yun1,2，HU Ping1,2,*，ZHAN Jian-long1,2，LI Li-lang1,2
食品科学
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2013, (13): 302
-306
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DOI: 10.7506/spkx1002-6630-201313064
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