酶法改变甘草苷糖醛酸基提高其甜度的研究(Ⅱ)--能水解甘草苷糖醛酸基酶的提纯与酶性质研究
鱼红闪,吴少杰,金凤燮,郭勇
Modification of Glycyrrhizin Glucuronide by Enzyme to Increasing Its Sweetness (Ⅱ)--Purification and Characterization of β-Glucuronidases
Yu Hongshan,Wu Shaojie,Jin Fengxie,Guo Yong
食品与发酵工业
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1999, (4): 5
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