Fermentation of soybean meal with Aspergillus usamii improves zinc availability in rats

Biological Trace Element Research

Volumn 61, Issue 2, 1998, Pages 227-234

  Hirabayashi, Miho ^a   Matsui, Tohru ^a   Yano, Hideo ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Availability; Fermentation; Rat; Soybean meal; Zinc

Indexed keywords

PHYTIC ACID; ZINC;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; ASPERGILLUS; BIOAVAILABILITY; CONTROLLED STUDY; DIETARY INTAKE; ENZYME ACTIVITY; FERMENTATION; ION EXCHANGE; NONHUMAN; PROTEIN DEGRADATION; RAT; SOLUBILITY; SOYBEAN;

ANIMALIA; ASPERGILLUS; ASPERGILLUS USAMII; GLYCINE MAX;

EID: 0031965884     PISSN: 01634984     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02784033     Document Type: Article

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