Optimization of fermentation technology of Tibetan kefir yogurt and its antibacterial properties

China Brewing ›› 2013, Vol. 32 ›› Issue (1) : 165-168.

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PDF(727 KB)
China Brewing ›› 2013, Vol. 32 ›› Issue (1) : 165-168.

Optimization of fermentation technology of Tibetan kefir yogurt and its antibacterial properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 32(1): 165-168

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