Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

作者：Jinze Wang, Ming Zhang, Fazheng Ren, Bei‐Zhong Han, L. Wang, S. W. Chen, A. Humera · 发表于：World Journal of Microbiology and Biotechnology · 年份：2007 · DOI：10.1007/s11274-007-9378-7 · 被引用次数：11 · 研究领域：Meat and Animal Product Quality、Food Quality and Safety Studies、Probiotics and Fermented Foods