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中文
Lactic acid bacteria with high antioxidant capacity from Tibetan kefir
XIAO Yu, LI Jian, ZHOU Yue, MING Yulian, ZHOU Fang, LIU Shijian, SUO Huayi
Food and Fermentation Industries . 2019, (
22
): 179 -184 . DOI: 10.13995/j.cnki.11-1802/ts.021685
