Effect of Lactobacillus reuteri on vitamin B12 content and microbiota composition of furu fermentation | |
Bao, Xuan[1]; Xiang, Shasha[1]; Chen, Jie[1]; Shi, Yugang[1]; Chen, Yuewen[1]; Wang, Huanhuan[1]; Zhu, Xuan[1] | |
2019 | |
卷号 | 100页码:138 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5903185 |
专题 | 浙江工商大学 |
作者单位 | [1] School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018, China |
推荐引用方式 GB/T 7714 | Bao, Xuan[1],Xiang, Shasha[1],Chen, Jie[1],et al. Effect of Lactobacillus reuteri on vitamin B12 content and microbiota composition of furu fermentation[J],2019,100:138. |
APA | Bao, Xuan[1].,Xiang, Shasha[1].,Chen, Jie[1].,Shi, Yugang[1].,Chen, Yuewen[1].,...&Zhu, Xuan[1].(2019).Effect of Lactobacillus reuteri on vitamin B12 content and microbiota composition of furu fermentation.,100,138. |
MLA | Bao, Xuan[1],et al."Effect of Lactobacillus reuteri on vitamin B12 content and microbiota composition of furu fermentation".100(2019):138. |
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