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	Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey
	Fei, Yongtao[1]; Liu, Li[1]; Liu, Dongmei[1]; Chen, Liyan; Tan, Bin[2]; Fu, Liang[3]; Li, Li[1]
	2017
卷号	84页码:314
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4450023
专题	暨南大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China 2.[2]Acad State Adm Grain, Beijing 100037, Peoples R China 3.[3]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Fei, Yongtao[1],Liu, Li[1],Liu, Dongmei[1],et al. Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey[J],2017,84:314.
APA	Fei, Yongtao[1].,Liu, Li[1].,Liu, Dongmei[1].,Chen, Liyan.,Tan, Bin[2].,...&Li, Li[1].(2017).Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey.,84,314.
MLA	Fei, Yongtao[1],et al."Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey".84(2017):314.

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