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乳酸菌及其组合发酵芦笋的条件优化.

Authors :
许志美
马雁
印伯星
鲁茂林
桑建
黄玉军
关成冉
顾瑞霞
Source :
Food Research & Development; 2019, Vol. 40 Issue 5, p23-28, 6p
Publication Year :
2019

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10056521
Volume :
40
Issue :
5
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
135460424
Full Text :
https://doi.org/10.3969/j.issn.1005-6521.2019.05.005