Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production
| contributor author | Xue Han | |
| contributor author | Lanwei Zhang | |
| contributor author | Peng Yu | |
| contributor author | Huaxi Yi | |
| contributor author | YingChun Zhang | |
| date accessioned | 2020-03-14T03:46:30Z | |
| date available | 2020-03-14T03:46:30Z | |
| date issued | 2014 | |
| identifier other | XOxgGDmjweGL33RPolhEwaIhLDrmO0KRMKjYa3Jc0tvIwTwVtE.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1531361?show=full | |
| format | general | |
| language | English | |
| title | Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 11176608 | |
| identifier doi | 10.1016/j.idairyj.2013.09.007 | |
| journal title | International Dairy Journal | |
| coverage | Academic | |
| pages | 247-251 | |
| journal volume | 34 | |
| journal issue | 2 | |
| filesize | 644426 | |
| citations | 0 |