Simulated natural and high temperature solid-state fermentation of soybean meal: A comparative study regarding microorganisms, functional properties and structural characteristics
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Title
Simulated natural and high temperature solid-state fermentation of soybean meal: A comparative study regarding microorganisms, functional properties and structural characteristics
Authors
Keywords
Fermentation, Soybean meal, Microorganisms, Functional properties, Structural characteristics
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 159, Issue -, Pages 113125
Publisher
Elsevier BV
Online
2022-01-21
DOI
10.1016/j.lwt.2022.113125
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