Font Size:
a
A
A
Keyword [suan-cai]
Result: 1 - 5 | Page: 1 of 1
1.
The Diversity Of Microbial From Natual Fermented Food Suan-Cai By DGGE
2.
Microbial Dynamic Of Natural Suan-Cai Fermentation And Inoculating Effects Of Homofermentative And Heteofermentative Lactic Acid Bacteria
3.
Suan Cai Starter Culture Preparation And Its Flavour Components Analysis
4.
Diversity Of Primary Microbes Involved In Traditional Fermented Food From Northeast Of China
5.
The Analysis Of Lactic Acid Bacteria Biodiversity And The Identification Of The Isolates In Chinese Hand-made ’suan-cai’ And Yogurt
<<First
<Prev Next>
Last>>
Jump to
