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
FOOD SCIENCE . 2021, (22): 148 -154 .  DOI: 10.7506/spkx1002-6630-20200731-414