Co-immobilized glycine betaine with Lactobacillus plantarum used for the fermentation of high salt liquid-state soy sauce
PAN Hai-peng, WU Hui-ling, WEI Lu-ning, YUAN Guo-xin, YAN Zhe, CHENG Shan, LIU Bing-jie ,YANG Yi-heng ,YU De-min ,HU Wen-feng
Food and Fermentation Industries
.
2013, (06): 7
-12
.
DOI: 10.13995/j.cnki.11-1802/ts.2013.06.041
