Monitoring alanine concentration during the temperature triggered glutamate fermentation by near-infrared spectroscopy

被引：0
|
作者：
Gui, Yong-Li [1 ]
Liang, Jing-Bo [1 ]
Zhang, Cheng-Lin [1 ]
Ma, Lei [2 ]
Xie, Xi-Xian [1 ]
Xu, Qing-Yang [1 ]
Chen, Ning [1 ]
机构：
[1] College of Biotechnology of Tianjin University of Science and Technology, Tianjin, China
[2] College of Electronic Information and Automation of Tianjin University of Science and Technology, Tianjin, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 08期
关键词：
D O I：
10.13982/j.mfst.1673-9078.2015.8.026
中图分类号：
学科分类号：
摘要：
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收藏
页码：159 / 164
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