Effects of solid-state fermentation of three probiotic fermentation starters on the nutritional quality of soybean meal

WANG Mei, XIE Quanxi, HOU Nannan, LEI Chunhong, GU Wei

China Brewing ›› 2020, Vol. 39 ›› Issue (2) : 115-119.

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China Brewing ›› 2020, Vol. 39 ›› Issue (2) : 115-119. DOI: 10.11882/j.issn.0254-5071.2020.02.021
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Effects of solid-state fermentation of three probiotic fermentation starters on the nutritional quality of soybean meal

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(2): 115-119 https://doi.org/10.11882/j.issn.0254-5071.2020.02.021

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