三种芽孢杆菌在佛手浆中的发酵特性及其在软糖中的应用初探

{"title":"三种芽孢杆菌在佛手浆中的发酵特性及其在软糖中的应用初探","authors":"邹波 | 黄榆舒 | 李璐 | 余元善 | 徐玉娟 | 吴继军 | 安可婧 | 陈汉民","doi":"10.16768/j.issn.1004-874X.2021.03.017","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12775,"journal":{"name":"广东农业科学","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"三种芽孢杆菌在佛手浆中的发酵特性及其在软糖中的应用初探\",\"authors\":\"邹波 | 黄榆舒 | 李璐 | 余元善 | 徐玉娟 | 吴继军 | 安可婧 | 陈汉民\",\"doi\":\"10.16768/j.issn.1004-874X.2021.03.017\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12775,\"journal\":{\"name\":\"广东农业科学\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-03-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"广东农业科学\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://doi.org/10.16768/j.issn.1004-874X.2021.03.017\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"广东农业科学","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.16768/j.issn.1004-874X.2021.03.017","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}