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- [5] The effect of lactic acid bacteria and co-culture on structural, rheological, and textural profile of corn dough FOOD SCIENCE & NUTRITION, 2022, 10 (01): : 264 - 271
- [6] Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture FERMENTATION-BASEL, 2024, 10 (07):
- [8] The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCE, BIOTECHNOLOGY, AND BIOMETRICS 2019, 2019, 2199