Optimization of preparation technology for broad bean polypeptide and fermentation of polypeptide wine

YANG Xi-juan; DANG Bin; GENG Gui-gong; LIU Yu-jiao

doi:10.11841/j.issn.1007-4333.2013.02.025

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Optimization of preparation technology for broad bean polypeptide and fermentation of polypeptide wine

Updated：2024-02-27

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- Optimization of preparation technology for broad bean polypeptide and fermentation of polypeptide wine
- YANG Xi-juan , DANG Bin , GENG Gui-gong , LIU Yu-jiao
- Journal of China Agricultural University Issue 2, (2013)
- Affiliations：
  1. Tibetan Plateau Laboratory of Agric-Product Processing,Qinghai Academy of Agriculture and Forestry,Xining,China,810016
  2. The Cultivating Base of National Key Lab-Plateau Crop Gene Innovated and Utilized in Qinghai Province,Xining,China,810016
  3. Academy of Agriculture and Forestry,Qinghai University,Xining,China,810016
- Author bio：
- Funds：
- DOI： 10.11841/j.issn.1007-4333.2013.02.025
  CLC：
- Accepted：
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