Cite
HARVARD Citation
Yang, S. et al. (2022). Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology. Food bioengineering. 1 (3), pp. 233-240. [Online].
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Yang, S. et al. (2022). Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology. Food bioengineering. 1 (3), pp. 233-240. [Online].