8WANG HY, HOU LH. Genome shuffling to improve fermentation properties of top fermenting yeast by the improvement of stress tolerance [J]. Food Sci Bioteehnol, 2010, 19: 145-150.
9SHEN HY, SCHRIJVER S, MOONJAI N, et al. Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer's yeast[J]. Appl Mierobiol Biot, 2004, 64: 636-643.
10CHIEN H-Y, CHEN C-H. Mutual authentication protocol for RFID conforming to EPC Class-1 Generation-2 standards [ J]. Computer Standards and Interfaces, 2007, 29(2): 254-259.