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Lactobacillus buchneri IMAU80233 高密度发酵工艺优化.

Authors :
杨瑞冬
李伯海
王元弛
董安利
孙浩天
张和平
Source :
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 22, p147-154, 8p
Publication Year :
2019

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
40
Issue :
22
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
140406183
Full Text :
https://doi.org/10.7506/spkx1002-6630-20181019-218