QQ客服 官方微博 反馈留言

	Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis
	Dai, Chunhua[1]; Ma, Haile[2]; He, Ronghai[3]; Huang, Liurong[4]; Zhu, Shuyun[5]; Ding, Qingzhi[6]; Luo, Lin[7]
刊名	LWT-FOOD SCIENCE AND TECHNOLOGY
	2017
卷号	86页码:1-7
关键词	Soybean meal Solid-state fermentation Nutritional value Antioxidant activity Angiotensin I-converting enzyme inhibitory activity
ISSN号	0023-6438
DOI	http://dx.doi.org/10.1016/j.lwt.2017.07.041
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000412034900001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5349168
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 3.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 4.[4]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 5.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 6.[6]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 7.[7]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.
推荐引用方式 GB/T 7714	Dai, Chunhua[1],Ma, Haile[2],He, Ronghai[3],et al. Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2017,86:1-7.
APA	Dai, Chunhua[1].,Ma, Haile[2].,He, Ronghai[3].,Huang, Liurong[4].,Zhu, Shuyun[5].,...&Luo, Lin[7].(2017).Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis.LWT-FOOD SCIENCE AND TECHNOLOGY,86,1-7.
MLA	Dai, Chunhua[1],et al."Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis".LWT-FOOD SCIENCE AND TECHNOLOGY 86(2017):1-7.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。