Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms

Author:

Wang Yan,Liu Ji,Wei Fuhao,Liu Xiaolan,Yi Chunxia,Zhang Yonggen

Funder

National Pancreas Foundation

Heilongjiang Province Postdoctoral Fund

Heilongjiang Provincial Department of Education

Foundation for the Characteristic Discipline of Processing Technology of Plant Foods

Science and Technology Bureau Program of Qiqihar

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Beneficial effects of Rhizopus oligosporus fermentation on reduction of glucos-inolates, fiber and phytic acid in rapeseed (Brassica na-pus) meal;Adarsh;Bioresource Technology,2001

2. Official methods of analysis;AOAC,1990

3. Affinity immobilization and solid-state refolding of glutathione-S-transferase using a metal chelating peptide;Chen;Abstracts of Papers American Chemical Society,1998

4. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages;Chen;Meat Science,2016

5. Research and application progress of biological fermented feed in China;Deng;Chinese Journal of Animal Nutrition,2019

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3