CHENG,Tianfu, WANG,Lin, GUO,Zengwang, & LI,Bailiang. (2022). Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture.
Chicago Style CitationCHENG,Tianfu, WANG,Lin, GUO,Zengwang, and LI,Bailiang. Technological Characterization and Antibacterial Activity of Lactococcus Lactis Subsp. Cremoris Strains for Potential Use As Starter Culture for Cheddar Cheese Manufacture. 2022.
MLA CitationCHENG,Tianfu, WANG,Lin, GUO,Zengwang, and LI,Bailiang. Technological Characterization and Antibacterial Activity of Lactococcus Lactis Subsp. Cremoris Strains for Potential Use As Starter Culture for Cheddar Cheese Manufacture. 2022.
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