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	Fermentation capacity of superior lactic acid bacteria identified from milk cake and acid whey from Sani area of Yunnan Province
	Yang, Yusen[0]; Pan, Hongmei[1]; Yin, Jianzhong[2]; Fu, Qiang[3]; Feng, Yuemei[4]; Wang, Songmei[5]; Wu, Zhishuang[6]; Wu, Shaoxiong[7]
刊名	Modern Food Science and Technology
	2015
卷号	31期号:11
关键词	Acid whey Fermentability Milk cake Superior lactic acid bacteria
ISSN号	1673-9078
URL标识	查看原文
语种	中文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3433622
专题	昆明医科大学
推荐引用方式 GB/T 7714	Yang, Yusen[0],Pan, Hongmei[1],Yin, Jianzhong[2],et al. Fermentation capacity of superior lactic acid bacteria identified from milk cake and acid whey from Sani area of Yunnan Province[J]. Modern Food Science and Technology,2015,31(11).
APA	Yang, Yusen[0].,Pan, Hongmei[1].,Yin, Jianzhong[2].,Fu, Qiang[3].,Feng, Yuemei[4].,...&Wu, Shaoxiong[7].(2015).Fermentation capacity of superior lactic acid bacteria identified from milk cake and acid whey from Sani area of Yunnan Province.Modern Food Science and Technology,31(11).
MLA	Yang, Yusen[0],et al."Fermentation capacity of superior lactic acid bacteria identified from milk cake and acid whey from Sani area of Yunnan Province".Modern Food Science and Technology 31.11(2015).

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