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Journal: Foods, 2022
Volume: 11
Number: 795

Article: Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes
Authors: by Weiwei Wang, Zhongfang Tan, Lingbiao Gu, Hao Ma, Zhenyu Wang, Lei Wang, Guofang Wu, Guangyong Qin, Yanping Wang and Huili Pang
Link: https://www.mdpi.com/2304-8158/11/6/795

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