Research progress on fermented soymilk with different lactic acid bacteria

doi:10.3969/j.issn.0254-5071.2013.10.001

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China Brewing ›› 2013, Vol. 32 ›› Issue (10) : 1-4. DOI: 10.3969/j.issn.0254-5071.2013.10.001

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 32(10): 1-4 https://doi.org/10.3969/j.issn.0254-5071.2013.10.001

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