Selection and application of lactic acid bacteria from Jiuqu of highland barley wine and cheese

doi:10.3969/j.issn.0254-5071.2011.07.023

ZHAO Dong;PEI Yiou;LIU Xingzhong;WANG Youzhi;YU Yuanjie

China Brewing ›› 2011, Vol. 30 ›› Issue (7) : 81-83.

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China Brewing ›› 2011, Vol. 30 ›› Issue (7) : 81-83. DOI: 10.3969/j.issn.0254-5071.2011.07.023

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Selection and application of lactic acid bacteria from Jiuqu of highland barley wine and cheese

ZHAO Dong;PEI Yiou;LIU Xingzhong;WANG Youzhi;YU Yuanjie

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ZHAO Dong;PEI Yiou;LIU Xingzhong;WANG Youzhi;YU Yuanjie. Selection and application of lactic acid bacteria from Jiuqu of highland barley wine and cheese[J]. China Brewing, 2011, 30(7): 81-83 https://doi.org/10.3969/j.issn.0254-5071.2011.07.023

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Published
2011-07-15
Issue Date
2011-07-25

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