Effects on Nutritional Values, Bio-Availability and Characteristics of Antioxidant Peptides of Mixed Solid State Fermentation of Canola Meal with Screened B.Licheniformis Wy475 and L.Plantarum Wy12
Yan Wang(Jiangxi Agricultural University), Jian Ren(Qiqihar University), Xuanyi Zhang(Qiqihar University), Xiaolan Liu(Qiqihar University)
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