Selection of lactic acid bacterial strains for a fermented oat beverage

被引：0
|
作者：
Zhao, Fu-Li [1 ]
Zhong, Kui [1 ]
Tong, Li-Tao [1 ]
Liu, Li-Ya [1 ]
Zhou, Xian-Rong [1 ]
Zhou, Su-Mei [1 ]
机构：
[1] Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 11期
关键词：
Acid production - Bacterial strains - Gas chromatography-mass spectrometries (GC-MS) - Lactic acid bacteria - Lactobacillus bulgaricus - Nutritional components - Physicochemical property - Streptococcus thermophilus;
D O I：
10.13982/j.mfst.1673-9078.2015.11.040
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：263 / 270
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