Bacterial composition of oyster sauce raw materials and the identification of starch utilizing bacteria

doi:10.13995/j.cnki.11-1802/ts.025431

LIANG Qingwen, ZHOU Chaohui, LI Tieqiao, LU Liling, LIU Jiale, FANG Fang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 37-42.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 37-42. DOI: 10.13995/j.cnki.11-1802/ts.025431

Bacterial composition of oyster sauce raw materials and the identification of starch utilizing bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 37-42 https://doi.org/10.13995/j.cnki.11-1802/ts.025431

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Received	Revised	Published
2020-08-20	2020-09-24	2021-05-25
Issue Date
2021-06-17

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