摘要
根据酵母菌的结构和组成,主要论述了酵母茵在食品、医疗保健、饲料、酿酒、生物工程等工业中的广泛应用。
Based on structure and components of yeast, mainly discussed its wide utilization in food, medical and constitutional, forage, making wine, bioengineering, ect.
出处
《食品研究与开发》
CAS
2004年第4期29-32,共4页
Food Research and Development
