抗冻性面包酵母FTY-5与普通面包酵母细胞构成成分的比较
李楠,张坤生,李飞,叶莹,李浩,奚震,张刚,刘丽娟,杨晴,朱蕾
Comparison of Cell Components in Freeze-tolerance Baker's Yeast FTY-5 with Common Yeast
Li Nan,Zhang Kunsheng,Li Fei,Ye Ying,Li Hao,Xi Zhen,Zhang Gang,LIU Lijuan,Yang Qing,Zhu Lei
食品与发酵工业
.
2005, (2): 22
.
