Work

The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages

Year: 2007

Type: article

Source: Food Science and Technology International

Author: Baohua Kong

Institution: Northeast Agricultural University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2353671196

FWCI:

Cites:

Cited by: 2

Related to: 10