Zobrazeno 1 - 6
of 6
pro vyhledávání: '"宋林霖"'
Autor:
Lin-Lin Sung, 宋林霖
102
Streptococcus thermophilus is one of the most important lactic acid bacteria widely used in yogurt and cheese production. In the present study, S. thermophilus BCRC 14085 was subjected to heat shock treatment (50℃, 30minutes). The effect o
Streptococcus thermophilus is one of the most important lactic acid bacteria widely used in yogurt and cheese production. In the present study, S. thermophilus BCRC 14085 was subjected to heat shock treatment (50℃, 30minutes). The effect o
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/66082812646128443291
Publikováno v:
Secretary (16742354). 2023, Issue 5, p13-20. 8p.
Publikováno v:
Secretary (16742354). 2022, Issue 3, p40-49. 10p.
Publikováno v:
Secretary (16742354). 2021, Issue 4, p74-82. 9p.
Publikováno v:
Nankai Journal: Philosophy, Literature & Social Science Edition / Nankai Xuebao: Zhexue Shehui Kezue Ban; 2018, Issue 6, p11-21, 11p
Autor:
宋林霖
Publikováno v:
Nankai Journal: Philosophy, Literature & Social Science Edition / Nankai Xuebao: Zhexue Shehui Kezue Ban; 2017, Issue 1, p12-23, 12p