Isolation of lactic acid bacteria and their characteristic of carbon utilization during the liquor-making process of Chinese roasted sesame-like fl avor liquor
Online published: 2018-02-02
DU Hai et al . Isolation of lactic acid bacteria and their characteristic of carbon utilization during the liquor-making process of Chinese roasted sesame-like fl avor liquor[J]. Food and Fermentation Industries, 2018 , 44(1) : 13 . DOI: 10.13995/j.cnki.11-1802/ts.016177
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