不同微生物液态发酵对蚕豆蛋白营养价值及功能特性的影响
刘慧菊, 韩丽娟, 乔杨波, 王树林, 焦迎春, 叶英
Effect of different microorganisms on the nutritional value and functional characteristics of broad bean protein by liquid fermentation
LIU Huiju, HAN Lijuan, QIAO Yangbo, WANG Shulin, JIAO Yingchun, YE Ying
食品与发酵工业
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2020, (4): 65
-71
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DOI: 10.13995/j.cnki.11-1802/ts.021946
