Optimization of Batch Fermentation Conditions for Starter Cultures of Lactic acid Bacteria from Tibetan Kefir
JIAHui，ZHONGSi-qiong，SUNYong，LIUHui
FOOD SCIENCE . 2012, (7): 242 -246 .  DOI: 10.7506/spkx1002-6630-201207051