검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed Chebaibi S, Grandchamp ML, Burge G, Clement T, Allais F, Laziri F Journal of Bioscience and Bioengineering, 128(3), 384, 2019 |