Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein-Reference-Cited by-同舟云学术

Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein

Published:2023-06 Issue: Volume:183 Page:114938
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dai Chunhua^ORCID,Yan Pengfei,Xu Xueting,Huang Liurong,Dabbour Mokhtar,Benjamin Kumah Mintah,He Ronghai,Ma Haile

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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