Article Versions Notes

Wang J, Jiang Q, Huang Z, Wang Y, Roubik H, Yang K, Cai M, Sun P. Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties. Fermentation. 2023; 9(4):322. https://doi.org/10.3390/fermentation9040322

Wang, Jian, Quanjin Jiang, Zhenyu Huang, Yan Wang, Hynek Roubik, Kai Yang, Ming Cai, and Peilong Sun. 2023. "Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties" Fermentation 9, no. 4: 322. https://doi.org/10.3390/fermentation9040322

Wang, J., Jiang, Q., Huang, Z., Wang, Y., Roubik, H., Yang, K., Cai, M., & Sun, P. (2023). Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties. Fermentation, 9(4), 322. https://doi.org/10.3390/fermentation9040322