FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (24): 117-124.doi: 10.7506/spkx1002-6630-20190929-362
• Bioengineering • Previous Articles Next Articles
LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng
Online:
2020-12-25
Published:
2020-12-28
CLC Number:
LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng. Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It[J]. FOOD SCIENCE, 2020, 41(24): 117-124.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190929-362
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