GAO, Y., WANG, C., ZHU, Q., & QIAN, G. Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal. KeAi Communications Co., Ltd.
Chicago Style (17th ed.) CitationGAO, You-ling, Cai-sheng WANG, Qiu-hua ZHU, and Guo-ying QIAN. Optimization of Solid-State Fermentation with Lactobacillus Brevis and Aspergillus Oryzae for Trypsin Inhibitor Degradation in Soybean Meal. KeAi Communications Co., Ltd.
MLA (9th ed.) CitationGAO, You-ling, et al. Optimization of Solid-State Fermentation with Lactobacillus Brevis and Aspergillus Oryzae for Trypsin Inhibitor Degradation in Soybean Meal. KeAi Communications Co., Ltd.
Warning: These citations may not always be 100% accurate.