FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (18): 73-79.doi: 10.7506/spkx1002-6630-20200914-182
• Bioengineering • Previous Articles Next Articles
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng
Published:
2021-09-29
CLC Number:
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200914-182
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||