The Fermentation Advantage of <em>Kluyveromyces lactis</em> and Its Application in the Field of Food Enzyme

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

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China Biotechnology ›› 2013, Vol. 33 ›› Issue (12) : 121-126.

The Fermentation Advantage of Kluyveromyces lactis and Its Application in the Field of Food Enzyme

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 33(12): 121-126

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