Investigating the Diversity of Lactic Acid Bacteria in Tibetan Traditional Fermented Dairy Products by PCR-DGGE
JIANG Hou-yang1, CHEN Zhi-lan2, ZHAO Guo-hua1,3, YANG Ji-xia1,3,*
FOOD SCIENCE . 2014, (1): 167 -173 .  DOI: 10.7506/spkx1002-6630-201401033