Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

Publisher: John Wiley & Sons Inc

E-ISSN: 1097-0010|95|6|1336-1342

ISSN: 0022-5142

Source: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.6, 2015-04, pp. : 1336-1342

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract