@article{焦雯姝:123, author = {[焦雯姝, 关嘉琦, 史佳鹭, 李柏良, 陆婧婧, 闫芬芬, 李娜, 占萌, 霍贵成]}, title = {响应面法优化乳酸乳球菌KLDS4.0325产叶酸的培养基成分及发酵条件}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {6}, eid = {123}, pages = {123-130}, keywords = {响应面法;乳酸乳球菌KLDS4.0325;天然叶酸;培养基成分;发酵条件}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190318-210 }