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
- 2021-06-02
- Container
- Animals
- Publisher
- MDPI AG
- Open access
- unknown
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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 = {Jone Ibarruri and Idoia Goiri and Marta Cebrián and Aser García-Rodríguez},
year = {2021},
journal = {Animals},
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 - Jone Ibarruri AU - Idoia Goiri AU - Marta Cebrián AU - Aser García-Rodríguez PY - 2021 JO - Animals DO - 10.3390/ani11061653 UR - https://doi.org/10.3390/ani11061653 ER -
APA
Ibarruri, J., Goiri, I., Cebrián, M., & García-Rodríguez, A. (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. https://doi.org/10.3390/ani11061653
Source records
- crossref · retrieved 2026-11-10T07:52:35.637Z