Microbial diversity and stability during primary cultivation and subcultivation processes of Tibetan kefir

E-ISSN： 1365-2621|50|6|1468-1476

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.6, 2015-06, pp. : 1468-1476

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