Lactic acid bacteria in traditional fermented Chinese foods
Year: 2011
Type: article
Source: Food Research International
Authors: Shan-na Liu, Ye Han, Zhi-jiang Zhou
Institution: Tianjin University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Funders: Helsingin Yliopisto, Nankai University
OpenAlex ID: W2032006328