Wang, C.; Hu, C.; Li, X.; Shen, R.; Yin, L.; Wu, Q.; Hu, T.
Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh. Foods 2025, 14, 2899.
https://doi.org/10.3390/foods14162899
AMA Style
Wang C, Hu C, Li X, Shen R, Yin L, Wu Q, Hu T.
Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh. Foods. 2025; 14(16):2899.
https://doi.org/10.3390/foods14162899
Chicago/Turabian Style
Wang, Chengying, Changli Hu, Xin Li, Ruizhe Shen, Liwei Yin, Qiguo Wu, and Ting Hu.
2025. "Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh" Foods 14, no. 16: 2899.
https://doi.org/10.3390/foods14162899
APA Style
Wang, C., Hu, C., Li, X., Shen, R., Yin, L., Wu, Q., & Hu, T.
(2025). Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh. Foods, 14(16), 2899.
https://doi.org/10.3390/foods14162899