Cite
MLA Citation
Shujuan Yang et al.. “Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology.” Food bioengineering, vol. 1, no. 3, 2022, pp. 233–240. http://access.bl.uk/ark:/81055/vdc_100173098093.0x000002