Knowledge Management System of Hefei Institute of Physical Science，CAS
| Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus | |
Hu Dan1,2; Wu Jinyong1 ; Li Jun1; Jin Long1,2,3; Chen Xiangsong1; Yao Jianming2
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| 2022-05-25 | |
| 发表期刊 | LWT - Food Science and Technology
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| 文献类型 | 期刊论文 |
| 条目标识符 | http://ir.hfcas.ac.cn:8080/handle/334002/132347 |
| 专题 | 中国科学院合肥物质科学研究院 |
| 通讯作者 | Chen Xiangsong; Yao Jianming |
| 作者单位 | 1.Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, Chi 2.Science Island Branch, Graduate School of USTC, Hefei, Chi 3.Probiotics Institute, Hefei, Chi |
| 推荐引用方式 GB/T 7714 | Hu Dan,Wu Jinyong,Li Jun,et al. Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus[J]. LWT - Food Science and Technology,2022. |
| APA | Hu Dan,Wu Jinyong,Li Jun,Jin Long,Chen Xiangsong,&Yao Jianming.(2022).Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus.LWT - Food Science and Technology. |
| MLA | Hu Dan,et al."Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus".LWT - Food Science and Technology (2022). |
| 条目包含的文件 | 条目无相关文件。 | |||||
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