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	Phenotypic, genotypic and technological characterization of Lactococcus lactis in traditional fermented dairy products from China
	Chen, Junliang[1]; Wang, Deguo[2]; Ye, Wei[3]; Yang, Lijie[4]; Huo, Guicheng[5]
刊名	MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
	2011
卷号	66页码:72-75
关键词	Dairy products fermented (China characterization of Lactococcus lactis)
ISSN号	0026-3788
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/2304183
专题	上海大学
作者单位	1.[1]NE Agr Univ, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Peoples R China. 2.[2]Xuchang Univ, Chem & Chem Ind Coll, Xuchang 461000, Peoples R China. 3.[3]Shanghai Univ, Coll Life Sci, Shanghai 200444, Peoples R China. 4.[4]NE Agr Univ, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Peoples R China. 5.[5]NE Agr Univ, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Peoples R China.
推荐引用方式 GB/T 7714	Chen, Junliang[1],Wang, Deguo[2],Ye, Wei[3],et al. Phenotypic, genotypic and technological characterization of Lactococcus lactis in traditional fermented dairy products from China[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL,2011,66:72-75.
APA	Chen, Junliang[1],Wang, Deguo[2],Ye, Wei[3],Yang, Lijie[4],&Huo, Guicheng[5].(2011).Phenotypic, genotypic and technological characterization of Lactococcus lactis in traditional fermented dairy products from China.MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL,66,72-75.
MLA	Chen, Junliang[1],et al."Phenotypic, genotypic and technological characterization of Lactococcus lactis in traditional fermented dairy products from China".MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 66(2011):72-75.

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