WU Yue
1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; 2. Key Laboratory for Agriculture Products Proceeding of Anhui Province, Hefei, Anhui 230009, China; 3. Institute of Agriculture Products Processing Technology, Hefei University of Technology, Hefei, Anhui 230009, ChinaPAN Li-Jun
1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; 2. Key Laboratory for Agriculture Products Proceeding of Anhui Province, Hefei, Anhui 230009, China; 3. Institute of Agriculture Products Processing Technology, Hefei University of Technology, Hefei, Anhui 230009, ChinaLI Xing-Jiang
1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; 2. Key Laboratory for Agriculture Products Proceeding of Anhui Province, Hefei, Anhui 230009, China; 3. Institute of Agriculture Products Processing Technology, Hefei University of Technology, Hefei, Anhui 230009, ChinaJIANG Shao-Tong
1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; 2. Key Laboratory for Agriculture Products Proceeding of Anhui Province, Hefei, Anhui 230009, China; 3. Institute of Agriculture Products Processing Technology, Hefei University of Technology, Hefei, Anhui 230009, ChinaWU Yue, PAN Li-Jun, LI Xing-Jiang, JIANG Shao-Tong. Optimization of fermentation process for L-malic acid with xylose by Aspergillus parasiticus CICC40365[J]. Microbiology China, 2014, 41(6): 1052-1062
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