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(
)
)
Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms
HAO YiNing,WANG ZhiGao,HE Rong,JU XingRong,YUAN Jian()
)
图3. 菜籽粕粕中川芎嗪的色谱图（A）、川芎嗪在发酵过程中含量的变化（B）
Fig. 3. Chromatographic charts of tetramethylpyrazine in rapeseed meal (A), changes of tetramethylpyrazine content during fermentation (B)
