:

Zhengfeng Yang1, Zunxi Huang2,3,4,5, Lijuan Cao6

  • 1School of Energy and Environmental Science, Yunnan Normal University, Kunming, 650500, People's Republic of China.

PubMed
概括

菜 (RSM) 的蛋白质含量很高,但受到反营养因素的限制. 本综述探讨了改善RSM料质量的生物方法及其生物转化以实现更高价值的应用.