Optimization of L-lactic Acid Fermentation Technology by Genome Shuffled Lactobacillus casei Lc-F34 Using Central Composite Design
WANG Yu-hua1,2，PEI Xiao-lin1，LI Yan1，WANG Ping2
FOOD SCIENCE . 2009, (1): 147 -150 .  DOI: 10.7506/spkx1002-6630-200901035