Optimization of Caproic Acid Production from ＂Clostridium kluyveri＂ H588 and its Application in Chinese Luzhou-flavor Liquor Brewing

Optimization of Caproic Acid Production from ＂Clostridium kluyveri＂ H588 and its Application in Chinese Luzhou-flavor Liquor Brewing

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Veröffentlicht in:Advance Journal of Food Science and Technology 2015-03, Vol.7 (8), p.614-626
Hauptverfasser: Yan, Shoubao, Wang, Shunchang, Qiu, Zhenfang, Wei, Guoguang, Zhang, Kegui
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container_title Advance Journal of Food Science and Technology
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creator Yan, Shoubao
Wang, Shunchang
Qiu, Zhenfang
Wei, Guoguang
Zhang, Kegui
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doi_str_mv 10.19026/ajfst.7.1368
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title Optimization of Caproic Acid Production from ＂Clostridium kluyveri＂ H588 and its Application in Chinese Luzhou-flavor Liquor Brewing
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