Improvement of low-mass β-glucan yield by adaptive laboratory evolution and its antioxidant activity

WANG Bing, ZHU Li, LI Maowei, ZHAN Xiaobei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 27-33.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 27-33. DOI: 10.13995/j.cnki.11-1802/ts.026445

Improvement of low-mass β-glucan yield by adaptive laboratory evolution and its antioxidant activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(17): 27-33 https://doi.org/10.13995/j.cnki.11-1802/ts.026445

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