Zhu, X.; Chen, Y.; Hao, S.; Jin, S.; Li, X.
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens. Fermentation 2023, 9, 492.
https://doi.org/10.3390/fermentation9050492
AMA Style
Zhu X, Chen Y, Hao S, Jin S, Li X.
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens. Fermentation. 2023; 9(5):492.
https://doi.org/10.3390/fermentation9050492
Chicago/Turabian Style
Zhu, Xiaoyan, Yiling Chen, Shanxin Hao, Shiyu Jin, and Xiangqian Li.
2023. "Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens" Fermentation 9, no. 5: 492.
https://doi.org/10.3390/fermentation9050492
APA Style
Zhu, X., Chen, Y., Hao, S., Jin, S., & Li, X.
(2023). Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens. Fermentation, 9(5), 492.
https://doi.org/10.3390/fermentation9050492