共固定甘氨酸甜菜碱与植物乳杆菌在高盐稀态酱油酿造中的应用
潘海朋, 吴惠玲, 魏鲁宁, 袁国新, 颜喆, 成姗, 刘秉杰, 杨益衡, 余德民, 胡文锋,
Co-immobilized glycine betaine with Lactobacillus plantarum used for the fermentation of high salt liquid-state soy sauce
PAN Hai-peng, WU Hui-ling, WEI Lu-ning, YUAN Guo-xin, YAN Zhe, CHENG Shan, LIU Bing-jie ,YANG Yi-heng ,YU De-min ,HU Wen-feng
食品与发酵工业
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2013, (06): 7
-12
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DOI: 10.13995/j.cnki.11-1802/ts.2013.06.041
