Effect of copper-domestication yeast fermentation on nutritional value of <italic>Pennisetum purpureum</italic>

To determine the effect of copper-domestication yeast fermentation on nutritional compositions, the <italic>Pennisetum purpureum</italic> was fermented with copper-tolerant yeast (CTY) in different concentration, copper-rich yeast (CRY) after copper domestication and bacterium micro-storage reagent...

Descripció completa

Dades bibliogràfiques

Autors principals:	Xing-yan ZHANG, Zhong-hua CHEN, Ming-guang HUANG, Zhu-yue WU, Wen-xue LU, Jun-hua ZHOU, Kai YANG, Hai-en LAN
Format:	Artigo
Idioma:	Chinês
Publicat:	Editorial Department of Feed Research 2021-02-01
Col·lecció:	Siliao yanjiu
Matèries:	copper domestication enrich yeast fermentation <italic>Pennisetum purpureum</italic> nutritional content
Accés en línia:	http://SLYJ.publish.founderss.cn/thesisDetails#10.13557/j.cnki.issn1002-2813.2021.03.017
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!