Ibarruri, J.; Goiri, I.; Cebrián, M.; GarcÃa-RodrÃguez, A.
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 2021, 11, 1653.
https://doi.org/10.3390/ani11061653
AMA Style
Ibarruri J, Goiri I, Cebrián M, GarcÃa-RodrÃguez A.
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. 2021; 11(6):1653.
https://doi.org/10.3390/ani11061653
Chicago/Turabian Style
Ibarruri, Jone, Idoia Goiri, Marta Cebrián, and Aser GarcÃa-RodrÃguez.
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 11, no. 6: 1653.
https://doi.org/10.3390/ani11061653
APA Style
Ibarruri, J., Goiri, I., Cebrián, M., & GarcÃa-RodrÃguez, 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, 11(6), 1653.
https://doi.org/10.3390/ani11061653