Using different lactic acid bacteria for fermentation of King oyster mushroom yogurt

Using different lactic acid bacteria for fermentation of King oyster mushroom yogurt

邱秋霞

College of Agriculture Institute of Food Safety Management Department of Food Science

Professor 研究室FS107 (電話：08-7740303 ) 實驗室FS107 (電話：08-7703202#7067、7065) cschiou@mail.npust.edu.tw

Year	2017
Author	郭嘉信*, 江倉政
Author count	2
Created date	2019-03-27
Author order	4
Corresponding author	true
Publication year	2017
Symposium name	第四十七次年會台灣食品科學技術學會
Publication city	高雄
Publication country	中華民國
Start date	2017-12-01
End date	2017-12-01
Review system	是
Language	Traditional Chinese