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Isolation and characterization of lactic acid bacteria frompobuzihi(fermented cummingcordia), a traditional fermented food in Taiwan

✍ Scribed by Yi-sheng Chen, Hui-chung Wu, Chiung-mei Wang, Chia-chun Lin…

Book ID: 120956966
Publisher: Springer Netherlands
Year: 2012
Tongue: English
Weight: 253 KB
Volume: 58
Category: Article
ISSN: 0015-5632
DOI: 10.1007/s12223-012-0188-4

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