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

World Journal of Microbiology and Biotechnology

Volumn 23, Issue 10, 2007, Pages 1393-1399

  Wang, J Z ^a   Zhang, M ^a   Ren, F Z ^a   Han, B Z ^a   Wang, L ^b   Chen, S W ^a   Humera, A ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Grain Processing Corporation   (United States)

Author keywords

Aspergillus oryzae; Fermentation; Free amino acids; Heme iron; Porcine blood; Total fatty acids

Indexed keywords

AMINO ACIDS; BLOOD; FATTY ACIDS; FERMENTATION; HYDROLYSIS; NUTRIENTS; PH EFFECTS;

ASPERGILLUS ORYZAE; FREE AMINO ACIDS; HEME IRON; PORCINE BLOOD; TOTAL FATTY ACIDS;

FUNGI;

ASPERGILLUS ORYZAE; SUS; TRITICUM AESTIVUM;

EID: 34548586922     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-007-9378-7     Document Type: Article

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