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S. Yao
S. Yao
China National Research Institute of Food and Fermentation
yaosu@china-cicc.org
Papers in database
1
Years active
2024
Papers (1)
2024
Fermentation characteristics and post-acidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio.
10.3168/jds.2023-23817
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