Study on the aroma components of fermentation whole milk by single lactic acid bacteria from different sources

Study on the aroma components of fermentation whole milk by single lactic acid bacteria from different sources

江倉政

Chiang Tsang Cheng

College of Agriculture Department of Food Science

Instructor

Year	2011
Author	郭嘉信*, 邱秋霞
Author count	2
Created date	2019-03-27
Author order	3
Corresponding author	true
Publication year	2011
Symposium name	第四十一次年會台灣食品科學技術學會
Publication city	嘉義
Publication country	中華民國
Start date	2011-12-02
End date	2011-12-02
Review system	是
Language	Traditional Chinese