聚γ-谷氨酸分子结构变化在氯化钾降低发酵液黏度中的作用
李凌甫,蒋莉,刘瑶,丁苏,陈桂光,梁智群,曾伟
Role of Molecular Structure Changes of Poly-γ-glutamate in Reducing the Viscosity of Fermentation Broth by Potassium Chloride
LI Lingfu, JIANG Li, LIU Yao, DING Su, CHEN Guiguang, LIANG Zhiqun, ZENG Wei
食品科学
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2021, (22): 148
-154
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DOI: 10.7506/spkx1002-6630-20200731-414