Determination of Extracellular and Intracellular pH of Saprophytic Yeast Suspension Under Supercritical Carbon Dioxide Treatment

Wang Ai-ying, Li Jun

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (09) : 45-49.

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PDF(353 KB)
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (09) : 45-49. DOI: 10.13995/j.cnki.11-1802/ts.2011.09.049
Food and Fermentation Industries

Determination of Extracellular and Intracellular pH of Saprophytic Yeast Suspension Under Supercritical Carbon Dioxide Treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(09): 45-49 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.049

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