Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation ofBacillus subtilis

  • Improving the Nutritional Quality of Soybean Meal
  • Hua Bi, Haizhen Zhao, Fengxia Lu, Chong Zhang, Xiaomei Bie, Zhaoxin Lu
  • Journal of Food Processing and Preservation, August 2014, Wiley
  • DOI: 10.1111/jfpp.12340

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http://dx.doi.org/10.1111/jfpp.12340

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