{"title":"食品级发酵菌内5-甲基四氢叶酸的粗提、稳定性及初步应用研究","authors":"杨雄","doi":"10.27462/d.cnki.ghzhc.2020.000881","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":66514,"journal":{"name":"浙江工商大学学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"浙江工商大学学报","FirstCategoryId":"95","ListUrlMain":"https://doi.org/10.27462/d.cnki.ghzhc.2020.000881","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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