Study on antioxidant capacity of Lacobacillus from traditional dairy food in Xinjiang

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (1) : 55.

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PDF(1156 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (1) : 55.

Study on antioxidant capacity of Lacobacillus from traditional dairy food in Xinjiang

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(1): 55

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