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pro vyhledávání: '"蘇政蕙"'
Autor:
Cheng-Hui Su, 蘇政蕙
93
Lactic acid bacteria ( LAB ) are generally regarded as safe ( GRAS ) and important industrial micro-organisms in dairy and food fermentation. In recent years, a lot of efforts have been directed to the molecular-genetic characterization of LA
Lactic acid bacteria ( LAB ) are generally regarded as safe ( GRAS ) and important industrial micro-organisms in dairy and food fermentation. In recent years, a lot of efforts have been directed to the molecular-genetic characterization of LA
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/80331059842071869584
