Work

Variations in fermentative activity of Streptococcus thermophilus before and after lyophilization

Year: 2001

Type: article

Source: Zhongguo rupin gongye

Author: Hong Tian

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2355606647

FWCI:

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Related to: 10