Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content

ZENG Li, XI Qianyun, ZHANG Qingyu, CHEN Sui, JIANG Qingyan, ZHANG Yongliang

2015, Vol. 27 (8) : 2628-2636.

PDF(1086 KB)
PDF(1086 KB)
Chinese Journal of Animal Nutrition ›› 2015, Vol. 27 ›› Issue (8) : 2628-2636. DOI: 10.3969/j.issn.1006-267x.2015.08.038
Molecular Nutrition

Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2015, 27(8): 2628-2636 https://doi.org/10.3969/j.issn.1006-267x.2015.08.038

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1086 KB)

Accesses

Citation

Detail
Sections
Recommended
京ICP备17050989号-2
Copyright © Chinese Journal of Animal Nutrition, All Rights Reserved.
Tel: 010－62817823　E-mail: cjan@vip.163.com
Powered by Beijing Magtech Co., Ltd.

/

〈 〉