Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process
Release time:2024-01-01Hits:
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Impact Factor:
1.863
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Affiliation of Author(s):
食品科技学院
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Journal:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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First Author:
LW
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Document Code:
0nbabybrhu0qj32tdqv666mhqrkdj5d7
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Volume:
235
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Issue:
3
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Page Number:
497-505
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Translation or Not:
no
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Date of Publication:
2012-01-01
