Optimization of Solid State Fermentation Conditions for Production of Antioxidant Peptides from Millet Bran by Bacillus natto
WEI Tao, ZHOU Qijing, LU Zhaoxin, Lü Fengxia, BIE Xiaomei, ZHANG Chong, ZHAO Haizhen
FOOD SCIENCE . 2017, (10): 66 -73 .  DOI: 10.7506/spkx1002-6630-201710012