Author:
Li Minyi,Qin Junwei,Zhong Bin,Hao Fangrun,WU ZHENQIANG
Reference44 articles.
1. Selection of phytase producing yeast strains for improved mineral mobilization and dephytinization of chickpea flour;A P;Journal of Food Biochemistry,2014
2. Screening and evaluation of suitable non-saccharomyces yeast for aroma improvement of fermented mango juice;Y Bao;Food Bioscience,2021
3. Combine use of selected schizosaccharomyces pombe and lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production;Benito A Calderon;Molecules,2015
4. Enhancing three phenolic fractions of oats (avena sativa l.) And their antioxidant activities by solid-state fermentation with monascus anka and bacillus subtilis;G Chen;Journal of Cereal Science,2020