검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation Chen C, Xiang JY, Hu W, Xie YB, Wang TJ, Cui JW, Xu Y, Liu Z, Xiang H, Xie Q Journal of Applied Microbiology, 119(5), 1324, 2015 |
| 2 |
Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract Park KB, Oh SH Bioresource Technology, 98(8), 1675, 2007 |