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

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

江倉政

Chiang Tsang Cheng

College of Agriculture Department of Food Science

Instructor

Year	2017
Author	郭嘉信*, 邱秋霞
Author count	2
Created date	2019-03-27
Author order	3
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