混菌静态发酵改善双低菜籽粕品质
郝怡宁,王志高,何荣,鞠兴荣,袁建(
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Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms
HAO YiNing,WANG ZhiGao,HE Rong,JU XingRong,YUAN Jian()
)
图2. 菜籽粕发酵过程中菜籽肽分子量分布
Fig. 2. Molecular weight distribution of peptides in rapeseed meal during fermentation
