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Science and Technology of Food Industry > 2006 > (07): 199-201.

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[1]	GUAN Yingxian, GANG Jie, PAN Ling, XUE Chenguang. Research Progress on Fermented Food by Edible Fungi[J]. Science and Technology of Food Industry, 2023, 44(10): 454-462. DOI: 10.13386/j.issn1002-0306.2022080181
[2]	AHMAD Ashfaq, YANG Mei-zhizi, ZHUANG Yong-liang, SUN Li-ping. Effect of liquid fermentation on the quality of rice milled by- products by five edible mushrooms[J]. Science and Technology of Food Industry, 2015, (19): 151-154. DOI: 10.13386/j.issn1002-0306.2015.19.023
[4]	TANG Ye-gang, HU Ai-wen. Optimization of poria liquid fermentation condition[J]. Science and Technology of Food Industry, 2014, (08): 214-217. DOI: 10.13386/j.issn1002-0306.2014.08.040
[5]	Progress in research of morphology control of filamentous microorganisms in submerged fermentation[J]. Science and Technology of Food Industry, 2012, (19): 404-408. DOI: 10.13386/j.issn1002-0306.2012.19.077
[9]	发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012