Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae-Reference-Cited by-同舟云学术

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Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Published:2007-04-04 Issue:10 Volume:23 Page:1393-1399
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Wang J. Z.,Zhang M.,Ren F. Z.,Han B. Z.,Wang L.,Chen S. W.,Humera A.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11274-007-9378-7.pdf

Reference35 articles.

1. Abu OA, Tewe OO, Losel DM, Onifade AA (2000) Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation. Biores Technol 72:189–192

2. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Arlington, ISBN 0-93558-442-0

3. Bellon-Maurel V, Orliac O, Christen P (2003) Sensors and measurements in solid state fermentation: a review. Process Biochem 38:881–896

4. Calder PC, Newsholme EA (1992) Polyunsaturated fatty acids suppress human peripheral blood lymphocyte proliferation and interleukin-2 production. Clin Sci 82:695–700

5. Clark EM, Mahoney AW, Carpenter CE (1997) Heme and total iron in ready-to-eat chicken. J Agric Food Chem 45:124–126

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