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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
纸质出版日期: 2016-08 ,
收稿日期: 2015-10-13 ,
修回日期: 2016-07-18 ,
录用日期: 2016-01-11
引用本文
Ramila Azat, Yan Liu, Wei Li, 等. 新疆传统发酵奶酪中乳酸菌的益生特性研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2016, 17(8):597-609.
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), 2016, 17(8):597-609.
Ramila Azat, Yan Liu, Wei Li, 等. 新疆传统发酵奶酪中乳酸菌的益生特性研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2016, 17(8):597-609. DOI: 10.1631/jzus.B1500250.
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), 2016, 17(8):597-609. DOI: 10.1631/jzus.B1500250.