多菌种固态发酵法提高燕麦全谷物的蛋白质营养品质

吴寒，芮昕，李春阳，夏秀东，董明盛

Improved Protein Nutritional Quality of Whole Oat Grains by Solid State Fermentation with Mixed Strains

WU Han, RUI Xin, LI Chunyang, XIA Xiudong, DONG Mingsheng

食品科学 . 2018, (16): 168 -175 . DOI: 10.7506/spkx1002-6630-201816025