Enzymes and microorganisms jointly promote the fermentation of rapeseed cake
Rapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial com...
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| Hauptverfasser: | , , , , , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Frontiers Media S.A.
2022-09-01
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| Schriftenreihe: | Frontiers in Nutrition |
| Schlagworte: | |
| Online-Zugang: | https://www.frontiersin.org/articles/10.3389/fnut.2022.989410/full |
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