The effect of fermentation with specific microorganisms on the vitamin C content of orange and tomato juice.

被引：0
|
作者：
Lepkovsky, S
Hart, EB
Hastings, EG
Frazier, WC
机构：
[1] Univ Wisconsin, Dept Agr Chem, Madison, WI USA
[2] Univ Wisconsin, Dept Agr Bacteriol, Madison, WI USA
来源：
JOURNAL OF BIOLOGICAL CHEMISTRY | 1925年 / 66卷 / 01期
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D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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页码：49 / 56
页数：8
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