Author:
Sun Yue,Yang Jingfang,Sun Tiansong,Liu Wenjun
Funder
National Natural Science Foundation of China
Subject
Applied Microbiology and Biotechnology,Food Science
Reference67 articles.
1. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow's milk;Ahmad;Food Chemistry,2008
2. Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China;Airidengcaicike;International Journal of Dairy Technology,2010
3. Physicochemical, sensorial and microbiological characterization of PoroCheese, an artisanal Mexican cheese made from raw milk;Ariceaga;Foods,2019
4. Lactic acid bacteria in traditional fermented Asian foods;Azam;Pakistan Journal of Pharmaceutical Sciences,2017
5. Deciphering bacterial epigenomes using modern sequencing technologies;Beaulaurier;Nature Reviews Genetics,2019
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献