发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性
刘璐,吴江丽,杨金桃,唐忠月,曾雪峰
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng
食品科学
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2021, (18): 73
-79
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DOI: 10.7506/spkx1002-6630-20200914-182