ANTIMUTAGENIC ACTIVITY OF THE MILK FERMENTED BY MIXED-CULTURED WITH VARIOUS LACTIC-ACID BACTERIA AND A YEAST

被引：0
|
作者：
TAMAI, Y
OISHI, H
NAKAGAWA, I
WATANABE, Y
SHINMOTO, H
KUWABARA, Y
YAMATO, K
NAGAI, S
机构：
[1] NATL FOOD RES INST, TSUKUBA, IBARAKI 305, JAPAN
[2] SHIKOKU MILK PROD CO LTD, KAWAUCHI, EHIME 79103, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1995年 / 42卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：383 / 387
页数：5
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