Changes in nutritional and antinutritional aspects of soybean meals by mechanical and solid-state fermentation treatments with Bacillus subtilis and Aspergillus oryzae
| Autor: | Suprayogi, Wara Pratitis Sabar, Ratriyanto, Adi, Akhirini, Novi, Hadi, Rendi Fathoni, Setyono, Wahyu, Irawan, Agung |
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| Zdroj: | In Bioresource Technology Reports February 2022 17 |
| Databáze: | ScienceDirect |
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