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Journal: Fermentation, 2024
Volume: 10
Number: 655
655
Article: Improvement in Palm Kernel Meal Quality by Solid-Sate Fermentation with Bacillus velezensis, Saccharomyces cerevisiae and Lactobacillus paracasei
Authors: by Xiaoyan Zhu, Zechen Deng, Qiuyue Wang, Shanxin Hao, Pei Liu, Shuai He and Xiangqian Li
Link: https://www.mdpi.com/2311-5637/10/12/655

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