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.
- DOI
- 10.3390/ani11061653
- Published
- 2021 Jun 2
- Container
- Animals : an open access journal from MDPI
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/ani11061653,
title = {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.},
author = {Ibarruri J and Goiri I and Cebrián M and García-Rodríguez A},
year = {2021},
journal = {Animals : an open access journal from MDPI},
doi = {10.3390/ani11061653},
url = {https://doi.org/10.3390/ani11061653}
}RIS
TY - JOUR TI - 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. AU - Ibarruri J AU - Goiri I AU - Cebrián M AU - García-Rodríguez A PY - 2021 JO - Animals : an open access journal from MDPI DO - 10.3390/ani11061653 UR - https://doi.org/10.3390/ani11061653 ER -
APA
J, I., I, G., M, C., & A, G. (2021). 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.. Animals : an open access journal from MDPI. https://doi.org/10.3390/ani11061653
Source records
- pubmed · retrieved 2026-09-25T04:26:22.039Z