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1 Ergebnisse
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Process Optimization of Soybean Yellow Syrup Fermentation b..:
YU Bing
;
GAO Yan-chao
;
ZHANG Yan
...
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210430?st=article_issue. , 2021
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2021.04.028
RT Journal T1 <Title>Process Optimization of Soybean Yellow Syrup Fermentation by Mixed Strains</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d0f7867008bc43bc91915c716e15c079&Exemplar=1&LAN=DE A1 YU Bing A1 GAO Yan-chao A1 ZHANG Yan A1 LV Jia-lu A1 ZHANG Li-li A1 XU Yun-he PB Academy of National Food and Strategic Reserves Administration YR 2021 K1 soybean yellow water K1 lactic acid bacteria K1 yeast K1 craft K1 response surface optimization K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210430?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2021.04.028 DO https://doi.org/10.16210/j.cnki.1007-7561.2021.04.028 SF ELIB - SuUB Bremen
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