Screening of salt-tolerant yeast for fermented flavor chopped pepper

被引：0
|
作者：
Xu, Hao [1 ,2 ]
Liu, Su-Chun [1 ,3 ]
Nie, Rong [1 ,3 ]
Liu, Ying [1 ,2 ]
Li, Luo-Ming [2 ]
Wang, Fei [2 ]
机构：
[1] College of Food Science and Technology Hunan Agricultural University, Changsha 410128, China
[2] Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China
[3] Hunan Key Laboratories of Food Science and Biotechnology, Changsha 410128, China
来源：
Modern Food Science and Technology | 2013年 / 29卷 / 05期
关键词：
Yeast; -; Pepper;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：1076 / 1079
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