FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (2): 325-333.doi: 10.7506/spkx1002-6630-20230801-002
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LIU Kaiwen, MA Wen, JIN Gang
Online:
2024-01-25
Published:
2024-02-05
CLC Number:
LIU Kaiwen, MA Wen, JIN Gang. Research Progress on Improving the Survival Rate and Extending the Storage Period of Lactic Acid Bacteria through Vacuum Freeze-Drying[J]. FOOD SCIENCE, 2024, 45(2): 325-333.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230801-002
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