Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria

doi:10.3969/j.issn.0254-5071.2014.02.037

LI Da1, NIU Chunhua1, NI Haojun2, LI Jinfeng3, WANG Jinghui1*

China Brewing ›› 2014, Vol. 33 ›› Issue (2) : 149-152.

PDF(743 KB)

China Brewing ›› 2014, Vol. 33 ›› Issue (2) : 149-152. DOI: 10.3969/j.issn.0254-5071.2014.02.037

Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 33(2): 149-152 https://doi.org/10.3969/j.issn.0254-5071.2014.02.037

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(743 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export