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Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food.
Zhou, Ruolin; Ren, Zhiqing; Ye, Jun; Fan, Yawei; Liu, Xiaoru; Yang, Jianyuan; Deng, Ze-Yuan; Li, Jing.
Afiliação
  • Zhou R; State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
  • Ren Z; State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
  • Ye J; State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
  • Fan Y; Yingdong College of Food Science and Technology, Shaoguan University, Shaoguan, 512005, China.
  • Liu X; State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
  • Yang J; State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
  • Deng ZY; State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
  • Li J; State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China.
Appl Biochem Biotechnol ; 189(2): 608-625, 2019 Oct.
Article em En | MEDLINE | ID: mdl-31077028
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oligossacarídeos / Glycine max / Prebióticos / Neurospora crassa Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oligossacarídeos / Glycine max / Prebióticos / Neurospora crassa Idioma: En Ano de publicação: 2019 Tipo de documento: Article