Lactic acid bacteria with high antioxidant capacity from Tibetan kefir

XIAO Yu, LI Jian, ZHOU Yue, MING Yulian, ZHOU Fang, LIU Shijian, SUO Huayi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 179-184.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 179-184. DOI: 10.13995/j.cnki.11-1802/ts.021685

Lactic acid bacteria with high antioxidant capacity from Tibetan kefir

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 179-184 https://doi.org/10.13995/j.cnki.11-1802/ts.021685

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