Structural Characterization of Glucan Produced by Lactobacillus sake L-7 from Sausage
Crossref DOI link: https://doi.org/10.1007/s12209-018-0150-x
Published Online: 2018-04-17
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Feng, Fang
Zhou, Qingqing
Yang, Yanfang
Zhao, Fangkun
Du, Renpeng
Han, Ye
Zhou, Zhijiang
Text and Data Mining valid from 2018-04-17
Article History
Received: 6 February 2018
Revised: 18 February 2018
Accepted: 6 March 2018
First Online: 17 April 2018