Screening of Dominant Lactic Acid Bacteria from Naturally Fermented Yak Milk in Tibetan Pastoral Areas and Optimization of Fermentation Conditions for Yak Yogurt Production
LIAO Yuting1, WU Jun1, LONG Mou1, DU Muying1,2,3,*, KAN Jianquan1,2,3
FOOD SCIENCE
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2015, (11): 140
-144
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DOI: 10.7506/spkx1002-6630-201511027
