Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2191-0855
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
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
- Creator
-
Chen, Long
Zhao, Zijian
Yu, Wei
Zheng, Lin
Li, Lijia
Gu, Wei
Xu, Haiyan
Wei, Bingdong
Yan, Xiaogang
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1186/s13568-021-01184-x
- URN
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urn:nbn:de:101:1-2021032900264014300182
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 4:10 PM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- 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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