Assessment of Bifidobacterial viability during cheese ripening by real-time PCR quantification

CHEN Xue,LIU Han,PEI Fang-yi,LIU Zhen-yan,HOU Hui-ling,GUO Hao,DING Lin,YANG Wen-qin,ZANG Chuan-gang,LIU Yu-chao,GUAN Hong

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (9) : 117.

Assessment of Bifidobacterial viability during cheese ripening by real-time PCR quantification

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(9): 117

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