Value-adding soybean meal via solid-state fermentation with Bacillus species: Protein hydrolysis, nutritional enhancement, and bioactivity improvement.
- DOI
- 10.1016/j.fochx.2026.104323
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104323,
title = {Value-adding soybean meal via solid-state fermentation with Bacillus species: Protein hydrolysis, nutritional enhancement, and bioactivity improvement.},
author = {Zhu X and Lv L and Wang Q and Shi X and Ouyang B and Zhou J and Jin S and He S and Li X},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104323},
url = {https://doi.org/10.1016/j.fochx.2026.104323}
}RIS
TY - JOUR TI - Value-adding soybean meal via solid-state fermentation with Bacillus species: Protein hydrolysis, nutritional enhancement, and bioactivity improvement. AU - Zhu X AU - Lv L AU - Wang Q AU - Shi X AU - Ouyang B AU - Zhou J AU - Jin S AU - He S AU - Li X PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104323 UR - https://doi.org/10.1016/j.fochx.2026.104323 ER -
APA
X, Z., L, L., Q, W., X, S., B, O., J, Z., S, J., S, H., & X, L. (2026). Value-adding soybean meal via solid-state fermentation with Bacillus species: Protein hydrolysis, nutritional enhancement, and bioactivity improvement.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104323
Source records
- pubmed · retrieved 2026-09-25T21:59:55.127Z
- europe-pmc · retrieved 2026-09-25T21:59:55.147Z
- doaj · retrieved 2026-09-25T21:59:55.156Z