In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
出版年份 2021 全文链接
标题
In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
作者
关键词
-
出版物
Scientific Reports
Volume 11, Issue 1, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2021-07-09
DOI
10.1038/s41598-021-93451-x
参考文献
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