Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2191-0855
- Umfang
-
Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation ; volume:11 ; number:1 ; day:5 ; month:2 ; year:2021 ; pages:1-11 ; date:12.2021
AMB express ; 11, Heft 1 (5.2.2021), 1-11, 12.2021
- Urheber
-
Chen, Long
Zhao, Zijian
Yu, Wei
Zheng, Lin
Li, Lijia
Gu, Wei
Xu, Haiyan
Wei, Bingdong
Yan, Xiaogang
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s13568-021-01184-x
- URN
-
urn:nbn:de:101:1-2021032900264014300182
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:48 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Chen, Long
- Zhao, Zijian
- Yu, Wei
- Zheng, Lin
- Li, Lijia
- Gu, Wei
- Xu, Haiyan
- Wei, Bingdong
- Yan, Xiaogang
- SpringerLink (Online service)
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