PDF(119 KB)
液态发酵猴头菌多糖工艺优化研究(III)——还原糖、总糖、多糖、pH、氨基氮与培养时间的动态关系
孙红斌,刘梅森,陈海晏
食品与发酵工业 ›› 2002, Vol. 28 ›› Issue (2) : 29.
PDF(119 KB)
PDF(119 KB)
液态发酵猴头菌多糖工艺优化研究(III)——还原糖、总糖、多糖、pH、氨基氮与培养时间的动态关系
Study on the Optimization of Polysaccharide Production from Hericium erinaceus by Submerged Culture(III)--The Dynamic Relation between Culture Time and Reducing-sugar, Total-sugar,Polysaccharide,pH Value,Amino-nitrogen
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