Optimal fermenting condition for the production of immuno-stimulating polysaccharides in Korean traditional rice wine

被引：0
|
作者：
Hong, H. D. [1 ]
Rhee, Y. [1 ]
Kim, H. R. [1 ]
Lee, Y. C. [1 ]
Song, Y. R. [1 ]
Cho, C. W. [1 ]
机构：
[1] Korea Food Res Inst, Jeollabuk Do, South Korea
来源：
NEW BIOTECHNOLOGY | 2018年 / 44卷
关键词：
D O I：
10.1016/j.nbt.2018.05.1022
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
P21-2
引用
收藏
页码：S114 / S114
页数：1
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