柘果酵素发酵过程氨基酸的变化规律研究
程勇杰1,2,3，陈小伟1,2,3，蒋立新1,2,3，范昊安1,2,3，薛淑龙1,2,3， 王珍珍1,2,3，毛旸晨4，沙如意1,2,3*，毛建卫1,2,3*
Evaluation of Changes in Amino Acids in Fermented Jiaosu of Cudrania tricuspidata Green Fruits with Different Fermentation Periods
CHENG Yong-jie1,2,3,CHEN Xiao-wei1,2,3,JIANG Li-xin1,2,3,FAN Hao-an1,2,3,XUE Shu-long1,2,3,WANG Zhen-zhen1,2,3,MAO Yang-chen4,SHA Ru-yi1,2,3*,MAO Jian-wei1,2,3*
天然产物研究与开发
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2018, (8): 1402
-1409
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DOI: 10.16333/j.1001-6880.2018.8.020
