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《China Food Additives》 2006-05
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The development and utilization of yeast

SHI Lu-e 1* YING Guo-qing 2 TANG Zhen-xing 1 MA Hang-sheng 2 XIONG Wen-shuo 2 (1.College of Chemical Engineering and Materials Science,Zhejiang University of Technology,Hangzhou 310014;2.College of Pharmaceutical Science,Zhejiang University of Technology,Hangzhou 310014)  
Objective: The development and utilization of yeast were introduced in the paper in order to improve its utilization.Methods: In according to typical references,the aspects of yeast,cellulose utilization,lignin utilization et al were comprehensive and conclusion.Results:Yeast has been utilized at a certain extent.Conclusions:With the development of technology,yeast must have a bright future.
【CateGory Index】: TS261.11
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