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August 1, 2016Journal of Zhejiang University SCIENCE BOpen Access

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

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Authors

RARamila AzatYLYan LiuSanya UniversityWLWei LiNanjing Agricultural University

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Azat et al. (2016) studied this question.

synapsesocial.com/papers/6a6f671c35aa2c282ce0c4fehttps://doi.org/10.1631/jzus.b1500250
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