Screening and optimization of culture conditions for antioxidant lactic acid bacteria in Xinjiang traditional cheese

WANG Jiamin; HU Meili; LI Yuhui

doi:10.13995/j.cnki.11-1802/ts.033798

WANG Jiamin, HU Meili, LI Yuhui

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 45-51.

PDF(2402 KB)

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 45-51. DOI: 10.13995/j.cnki.11-1802/ts.033798

Screening and optimization of culture conditions for antioxidant lactic acid bacteria in Xinjiang traditional cheese

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(4): 45-51 https://doi.org/10.13995/j.cnki.11-1802/ts.033798

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2402 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2022-09-28	2022-10-27	2023-02-25
Issue Date
2023-03-20

Please choose a citation manager

Content to export