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.

PDF(267 KB)
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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{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

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(267 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉