
Optimization of fermentation technology of Tibetan kefir yogurt and its antibacterial properties
China Brewing ›› 2013, Vol. 32 ›› Issue (1) : 165-168.
Optimization of fermentation technology of Tibetan kefir yogurt and its antibacterial properties
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |