机译:特定生态地区传统发酵食品中乳酸菌的分离及应用潜力
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China;
isolation; lactic acid bacteria; potential;
机译:西非传统小米发酵食品中的乳酸菌和非酸性乳酸菌的分离与鉴定
机译:从中国传统发酵大豆糊中分离出嗜盐乳酸菌,并对分离物的工业潜力进行评估。
机译:从中国传统发酵大豆糊中分离出嗜盐乳酸菌并评估其分离物的工业潜力
机译:传统Rejang发酵食品中乳酸菌的鉴定(乳酸)
机译:零售食品中产生细菌素的乳酸菌的分离和系统发育分析
机译:从非洲传统发酵食品和饮料中了解乳酸菌的益生菌潜力