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In vitro digestibility of Bacillus fermented soya bean

2000

Kiers, J.L. | Laeken, A.E.A. van | Rombouts, F.M. | Nout, M.J.R.

AGROVOC Keywords
bacillus subtilis digestibility enzimas enzyme enzymes fermentation glycine (fabaceae) in vitro experimentation oligosaccharide oligosaccharides peptide peptides
Bibliographic information
Volume 60 Issue 2-3 ISSN 0168-1605
Pagination
pp. 163-169
Other Subjects
Peptidos; Experimentation in vitro; Fermentacion; Experimentacion in vitro; Protein degradation; Oligosacaridos
Language
English
Note
Summary (En)
10 ref.
Type
Summary
Corporate Author
Wageningen Univ. (Netherlands). Dept. of Agrotechnology and Food Sciences, Lab. of Food Microbiology
2002-08-15
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