Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation ofBacillus subtilis

Published 2014 View Full Article

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Title
Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation ofBacillus subtilis
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 39, Issue 6, Pages 1235-1242
Publisher
Wiley
Online
2014-08-29
DOI
10.1111/jfpp.12340
References
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