Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal

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Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal

机译：利用预处理和真菌孵化，增强油菜粉的营养价值

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AimsThe objective of this study was to determine the optimal pretreatment and fungal strain to reduce glucosinolates (GLS), fibre and residual sugars while increasing the nutritional value of canola meal.

机译：目的本研究的目的是确定最佳预处理和真菌菌株，以减少硫代葡萄糖苷（GLS）、纤维和残余糖，同时提高油菜粕的营养价值。

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《Journal of applied microbiology》 |2017年第2期|共10页
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正文语种 eng
中图分类应用微生物学;
关键词
canola; fibre; glucosinolates; pretreatment; submerged fungal incubation;

机译：油菜;纤维;氨基糖苷;预处理;淹没的真菌孵化;
入库时间 2022-08-20 19:51:42

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Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal

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