Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes.
Foods
; 11(6)2022 Mar 10.
Article
de En
| MEDLINE
| ID: mdl-35327218
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Langue:
En
Journal:
Foods
Année:
2022
Type de document:
Article
Pays d'affiliation:
Chine
Pays de publication:
Suisse