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
| Autor: | Chebaibi, Salima, Leriche Grandchamp, Mathilde, Burgé, Grégoire, Clément, Tiphaine, Allais, Florent, Laziri, Fatiha |
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| Zdroj: | In Journal of Bioscience and Bioengineering September 2019 128(3):384-390 |
| Databáze: | ScienceDirect |
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