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Effect of Lactobacillus plantarum Fermentation on Solubility and Nutritional Properties of Oat Protein

ZHANG Qing，WANG Feng，HUANG Wei-ning，DU Guo-cheng，WANG Hong-zi，RAYAS-DUARTE Patricia

食品科学 . 2011, (17): 204 -209 . DOI: 10.7506/spkx1002-6630-201117042