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Publikováno v:
Food and Nutrition Sciences. :851-859
This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bac5ba4ba2df62b39a6c7dcbe54b1cd6
https://doi.org/10.4236/fns.2013.48111
https://doi.org/10.4236/fns.2013.48111
