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Keyword [Streptococcus lactis]
Result: 1 - 4 | Page: 1 of 1
1.
Study On The Processing And Properties Of Mung Bean Starch By Sour Liquid
2.
Study On Processing Key Technique And Quality Of Low Temperature Long Term Fermentation Yogurt
3.
Selection Of Lactic Acid Bacteria For Producing γ-Amino Butyric Acid And Study On Fermentation Technology
4.
Characterization of the function and interaction of proteins involved in exopolysaccharide synthesis in Streptococcus thermophilus, Streptococcus iniae, and Lactococcus lactis subsp. cremoris
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