Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review
作者： Cristina García , Manuel Rendueles , Mario Díaz
DOI: 10.1016/J.FOODRES.2019.01.043
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摘要: … , lactic acid bacteria (LAB) are frequently the major bacterial starters, usually combined with other species such as propionic and acetic acid bacteria … because of the stress. In terms of …
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