大蒜皮降解芽孢杆菌属细菌J-5发酵条件优化
梁宝东,魏海香,姜淑喆,杨永涛
Optimization of Study on Fermentation Conditions of Bacillus J-5 for Degrading Garlic Peel
LIANG Baodong, WEI Haixiang, JIANG Shuzhe, YANG Yongtao
食品科学 . 2016, (21): 202 -208 .  DOI: 10.7506/spkx1002-6630-201621034