A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
Article in LWT (April 2024)
The most recent citing publications are shown below. View all 9 publications that cite this research output on Dimensions.
Article in LWT (April 2024)
Article in Naunyn-Schmiedeberg's Archives of Pharmacology (February 2024)
Article in Journal of Pineal Research (February 2024)