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Reduction of Soybean Meal Non-Starch Polysaccharides and α-Galactosides by Solid-State Fermentation Using Cellulolytic Bacteria Obtained from Different Environments
- Rafael Opazo,
- Felipe Ortúzar,
- Paola Navarrete,
- Romilio Espejo,
- Jaime Romero
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- Published: September 11, 2012
- https://doi.org/10.1371/journal.pone.0044783