<i>In vitro</i> safety evaluation of <i>Lactobacillus paracasei</i> from soy sauce residue

doi:10.13995/j.cnki.11-1802/ts.028889

In vitro safety evaluation of Lactobacillus paracasei from soy sauce residue

WEI Ziqing, ZHAN Ziyao, WANG Ali, YU Xiya, ZHANG Pei, HUANG Guidong, ZHONG Xianfeng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 80-86.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 80-86. DOI: 10.13995/j.cnki.11-1802/ts.028889

In vitro safety evaluation of Lactobacillus paracasei from soy sauce residue

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(11): 80-86 https://doi.org/10.13995/j.cnki.11-1802/ts.028889

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Received	Revised	Published
2021-08-02	2021-10-25	2022-06-15
Issue Date
2022-06-23

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