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Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology | 論文著者
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Zhou Na
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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He Sai
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Wu Shan
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Wang Chao
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Chen Yang
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology