Optimization of Fermentation Conditions with Purple Sweet Potato Slag for Soluble DietaryFiber by Ganoderma lucidum

Liu wei, Wang Zheng, Feng Lai

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (02) : 131-134.

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PDF(267 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (02) : 131-134. DOI: 10.13995/j.cnki.11-1802/ts.2012.02.029
Food and Fermentation Industries

Optimization of Fermentation Conditions with Purple Sweet Potato Slag for Soluble DietaryFiber by Ganoderma lucidum

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(02): 131-134 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.02.029

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