IMPROVEMENT OF THE NUTRITIONAL QUALITY AND FIBRINOLYTIC ENZYME ACTIVITY OF SOYBEAN MEAL BY FERMENTATION OF BACILLUS SUBTILIS
Release time:2024-01-01Hits:
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Impact Factor:
1.02
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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:
毕华,赵海珍,吕凤霞,张充,别小妹,陆兆新
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Document Code:
gtdqaql659eqxrq3xcxhbdjd77i4vzu5
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Volume:
39
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Issue:
6
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Page Number:
1235-1242
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Translation or Not:
no
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Date of Publication:
2015-01-01
