Comparison of Characteristics of Lactic Acid Bacteria as Starter Cultures for Cheese and Application in Fresh Cheese Production
CHEN Senyi, LIU Zhenmin, JIAO Jingkai, PANG Jiakun, YU Yi
FOOD SCIENCE . 2020, (22): 112 -118 .  DOI: 10.7506/spkx1002-6630-20191010-074