Nutritional value improvement of soybean meal through solid-state fermentation by proteases-enhanced Streptomyces sp. SCUT-3 - Concepedia

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Nutritional value improvement of soybean meal through solid-state fermentation by proteases-enhanced Streptomyces sp. SCUT-3

11

Citations

28

References

2025

Year

De‐Lin Lu, Ming-Shu Zhang, F. Wang, Zhen-Jie Dai, Zhiwei Li, Jing-Tao Ni, Wenjing Feng, F.C. Zhang, Jun Dai, Hai-Ning Wang,

International Journal of Biological Macromolecules

References

	Year	Citations

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