Improvement of nutritional value of bran fermented by multi-strains in solid-state fermentation

doi:10.3969/j.issn.0254-5071.2011.03.034

YANG Xu;XUE Yongliang;LI Lang

China Brewing ›› 2011, Vol. 30 ›› Issue (3) : 113-115.

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China Brewing ›› 2011, Vol. 30 ›› Issue (3) : 113-115. DOI: 10.3969/j.issn.0254-5071.2011.03.034

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Improvement of nutritional value of bran fermented by multi-strains in solid-state fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(3): 113-115 https://doi.org/10.3969/j.issn.0254-5071.2011.03.034

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