Work

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Year: 2007

Type: article

Source: World Journal of Microbiology and Biotechnology

DOI: 10.1007/s11274-007-9378-7

Authors: J. Z. Wang, M. Zhang, F. Z. Ren, B. Z. Han, L. Wang, S. W. Chen, A. Humera

Institution: China Agricultural University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2042587341

FWCI:

Cites: 36

Cited by: 10

Related to: 10