Screening of lactic acid bacteria with antioxidant capacity and its effect on quality of quark cheese

WU Hanqing, HONG Qing, LIU Zhenmin, ZHANG Hao, JIA Xiangfei, HAO Yanping

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (22) : 286-293.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (22) : 286-293. DOI: 10.13995/j.cnki.11-1802/ts.038449

Screening of lactic acid bacteria with antioxidant capacity and its effect on quality of quark cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(22): 286-293 https://doi.org/10.13995/j.cnki.11-1802/ts.038449

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