Authors: Liang, Shuang, Wang, Fang, Chen, Jianxin, Granato, Daniel, Li, Lijun, Yin, Jun-Feng, Xu, Yong-Quan

Contributors: Key Research and Development Program of Zhejiang, National Natural Science Foundation of China, Innovation Project for Chinese Academy of Agricultural Sciences

Subject Terms: Liquid fermentation, Tannase

Relation: Food Chemistry;X 13, 100203; 2019C02072; http://hdl.handle.net/10344/10915

Availability: http://hdl.handle.net/10344/10915