Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms
Yan Wang(Jiangxi Agricultural University), Yonggen Zhang(Northeast Agricultural University), Fuhao Wei(Qiqihar University), Chun‐Xia Yi(Netherlands Institute for Neuroscience), Ji Liu(Qiqihar University), Xiaolan Liu(Qiqihar University)
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