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pH值对普鲁兰多糖发酵的影响及其机理分析.

Authors :
谈梦飞
高谦
王建梓
乔长晟
Source :
Food Research & Development; mar2018, Vol. 39 Issue 5, p89-94, 6p
Publication Year :
2018

Abstract

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Details

Language :
Chinese
ISSN :
10056521
Volume :
39
Issue :
5
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
130995678
Full Text :
https://doi.org/10.3969/j.issn.1005-6521.2018.05.016