混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响
付敏, 何军, 余冰, 郑萍, 黄志清, 毛湘冰, 虞洁, 陈代文
Effects of Mixed Microbial Solid-State Fermentation on Nutrient Values and Antinutritional Factor Contents of Rapeseed Cake
FU Min, HE Jun, YU Bing, ZHENG Ping, HUANG Zhiqing, MAO Xiangbing, YU Jie, CHEN Daiwen
动物营养学报
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2013, (7): 1579
-1586
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DOI: 10.3969/j.issn.1006-267x.2013.07.023
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