Optimization of lipase-producing lactic acid bacteria in Xinjiang traditional cheese and their enzymatic characteristics

doi:10.13995/j.cnki.11-1802/ts.025978

LI Xiaonan, LI Yuhui, LU Shiling, WANG Jungang, LI Baokun, LIU Shilin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 50-57.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 50-57. DOI: 10.13995/j.cnki.11-1802/ts.025978

Optimization of lipase-producing lactic acid bacteria in Xinjiang traditional cheese and their enzymatic characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 50-57 https://doi.org/10.13995/j.cnki.11-1802/ts.025978

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Received	Revised	Published
2020-10-26	2020-11-16	2021-05-25
Issue Date
2021-06-17

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