Improvement of the resistance to <i>Aspergillus flavus </i>contamination in the fermentation of red fermented rice using <i>Bacillus velezensis</i>

doi:10.13995/j.cnki.11-1802/ts.030418

Improvement of the resistance to Aspergillus flavus contamination in the fermentation of red fermented rice using Bacillus velezensis

李昱涵, 付瑞燕

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 204-209.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 204-209. DOI: 10.13995/j.cnki.11-1802/ts.030418

Improvement of the resistance to Aspergillus flavus contamination in the fermentation of red fermented rice using Bacillus velezensis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 204-209 https://doi.org/10.13995/j.cnki.11-1802/ts.030418

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Received	Revised	Published
2021-12-12	2022-01-12	2022-10-25
Issue Date
2022-11-18

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