不同菌种制备酱油大曲生产酶系特性及其耐盐性的比较
陈之瑶,冯云子,尹文颖,赵谋明
Effects of Sodium Chloride Concentration on the Activities of Proteases and Amylases in Koji molds
Chen Zhi-yao, Feng Yun-zi, Yi Wen-ying, Zhao Mou-ming
食品与发酵工业
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2012, (06): 7
-11
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DOI: 10.13995/j.cnki.11-1802/ts.2012.06.019
