Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components
Release time:2024-01-02Hits:
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Impact Factor:
1.494
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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Co-author:
芮昕,汪明佳,张雨倩,陈祥,李澜,刘宇琳,董明盛
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First Author:
RX
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Document Code:
3qnozw82z85sb8f35lhm76yelz335cyh
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Volume:
41
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Issue:
6
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2017-01-01
