Solid state fermentation as a tool to stabilize and improve nutritive value of fruit and vegetable discards: Effect on nutritional composition, in vitro ruminal fermentation and organic matter digestibility

1. Ibarruri, J.
2. Goiri, I.
3. Cebrián, M.
4. García-Rodríguez, A.

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DOI: 10.3390/ANI11061653 GOOGLE SCHOLAR lock_openAcceso abierto editor

Fuente de los datos: Scopus