Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal-Reference-Cited by-同舟云学术

Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal

Author:

Cao Yazhuo¹²,Xu Minwei³,Lu Jian¹,Cai Guolin¹²⁴^ORCID

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Peoples Republic of China

2. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Peoples Republic of China

3. Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA

4. Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, Peoples Republic of China

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

Reference99 articles.

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