Isolation and characterization of lactic acid bacteria from fresh Chinese traditional rice wines using denaturing gradient gel electrophoresis
Crossref DOI link: https://doi.org/10.1007/s10068-016-0026-6
Published Online: 2016-02-29
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jiao, Jingkai
Zhang, Lanwei
Yi, Huaxi
Text and Data Mining valid from 2016-02-01