| 综述 |
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| 乳酸克鲁维酵母的发酵优势及在食品酶制剂领域中的应用 |
| 王玉海, 张慧斌, 杨慧敏, 孟青青, 王凤寰 |
| 北京工商大学食品学院 食品添加剂与配料北京高校工程研究中心 北京市食品风味化学重点实验室 北京 100048 |
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| The Fermentation Advantage of Kluyveromyces lactis and Its Application in the Field of Food Enzyme |
| WANG Yu-hai, ZHANG Hui-bin, YANG Hui-min, MENG Qing-qing, WANG Feng-huan |
| Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University , Beijing 100048, China |
引用本文:
王玉海, 张慧斌, 杨慧敏, 孟青青, 王凤寰. 乳酸克鲁维酵母的发酵优势及在食品酶制剂领域中的应用[J]. 中国生物工程杂志, 2013, 33(12): 121-126.
WANG Yu-hai, ZHANG Hui-bin, YANG Hui-min, MENG Qing-qing, WANG Feng-huan. The Fermentation Advantage of Kluyveromyces lactis and Its Application in the Field of Food Enzyme. China Biotechnology, 2013, 33(12): 121-126.
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