无数据
Scan for full text
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
1.College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
2.Department of Nutritional Sciences, Oklahoma State University, 419 Human Sciences, Stillwater, OK 74078, USA
Published: 2016-08 ,
Received: 13 October 2015 ,
Revised: 18 July 2016 ,
Accepted: 11 January 2016
Cite this article
Ramila Azat, Yan Liu, Wei Li, et al. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese#. [J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) 17(8):597-609(2016)
Ramila Azat, Yan Liu, Wei Li, et al. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese#. [J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) 17(8):597-609(2016) DOI: 10.1631/jzus.B1500250.
0
Views
0
Downloads
0
CSCD
Publicity Resources
Related Articles
Related Author
Related Institution