3株酿酒酵母发酵过程中游离氨基酸含量变化分析
裴芳艺, 薛迪, 马岩石, 刘宇超, 刘得水, 李慧, 刘韩
Free Amino Acids in 3 Saccharomyces cerevisiae During Fermentation Culture: Content Analysis
Pei Fangyi, Xue Di, Ma Yanshi, Liu Yuchao, Liu Deshui, Li Hui, Liu Han
农学学报
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2021, (6): 68
-72
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DOI: 10.11923/j.issn.2095-4050.cjas20191200319
