Effects of different drying methods on cell protein isolate and its amino acid components of <i>Streptomyces diastatochromogenes</i>

doi:10.13995/j.cnki.11-1802/ts.017988

Effects of different drying methods on cell protein isolate and its amino acid components of Streptomyces diastatochromogenes

GUO Fengzhu, TAN Zhilei, SHI Yifei, SONG Fu, ZHONG Qiding, JIA Shiru

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 113-117.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 113-117. DOI: 10.13995/j.cnki.11-1802/ts.017988

Effects of different drying methods on cell protein isolate and its amino acid components of Streptomyces diastatochromogenes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(2): 113-117 https://doi.org/10.13995/j.cnki.11-1802/ts.017988

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Received	Published
2018-06-07	2019-01-25
Issue Date
2019-02-21

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