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中文
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