Study on process optimization and immobilization of naringinasefrom citrus pomace fermentation

LIU Xiangli; LI Qian; TIAN Jing; FEI Xu; ZENG Chao; ZHANG Nan; WANG Xun

doi:10.13995/j.cnki.11-1802/ts.022305

LIU Xiangli, LI Qian, TIAN Jing, FEI Xu, ZENG Chao, ZHANG Nan, WANG Xun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 128-133.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 128-133. DOI: 10.13995/j.cnki.11-1802/ts.022305

Study on process optimization and immobilization of naringinasefrom citrus pomace fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 128-133 https://doi.org/10.13995/j.cnki.11-1802/ts.022305

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Received	Published
2019-09-19	2020-03-15
Issue Date
2020-04-10

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