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发酵条件对发酵性丝孢酵母脂肪酸组成的影响
王莉; 孙玉梅; 曲威; 赵宗保
Source Publication中国酿造
2006
Issue10Pages:20-22
Department18
Funding Project1816
Contribution Rank2;3
Language
URL查看原文
Document Type期刊论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/97551
Collection中国科学院大连化学物理研究所
Corresponding Author赵宗保
Recommended Citation
GB/T 7714
王莉,孙玉梅,曲威,等. 发酵条件对发酵性丝孢酵母脂肪酸组成的影响[J]. 中国酿造,2006(10):20-22.
APA 王莉,孙玉梅,曲威,&赵宗保.(2006).发酵条件对发酵性丝孢酵母脂肪酸组成的影响.中国酿造(10),20-22.
MLA 王莉,et al."发酵条件对发酵性丝孢酵母脂肪酸组成的影响".中国酿造 .10(2006):20-22.
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