Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

标题
Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis
作者
关键词
Soybean meal, Solid-state fermentation, Nutritional value, Antioxidant activity, Angiotensin I-converting enzyme inhibitory activity
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 1-7
出版商
Elsevier BV
发表日期
2017-07-24
DOI
10.1016/j.lwt.2017.07.041

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started