Increasing the Nutritional Value of Camelina Meal via Trametes versicolor Solid-State Fermentation with Various Co-Substrates
Abstract
Share and Cite
Boardman, K.; Sun, X.; Yao, D.; Chen, C.; van Lierop, L.; Hu, B. Increasing the Nutritional Value of Camelina Meal via Trametes versicolor Solid-State Fermentation with Various Co-Substrates. Fermentation 2025, 11, 77. https://doi.org/10.3390/fermentation11020077
Boardman K, Sun X, Yao D, Chen C, van Lierop L, Hu B. Increasing the Nutritional Value of Camelina Meal via Trametes versicolor Solid-State Fermentation with Various Co-Substrates. Fermentation. 2025; 11(2):77. https://doi.org/10.3390/fermentation11020077
Chicago/Turabian StyleBoardman, Kristin, Xiao Sun, Dana Yao, Chi Chen, Leif van Lierop, and Bo Hu. 2025. "Increasing the Nutritional Value of Camelina Meal via Trametes versicolor Solid-State Fermentation with Various Co-Substrates" Fermentation 11, no. 2: 77. https://doi.org/10.3390/fermentation11020077
APA StyleBoardman, K., Sun, X., Yao, D., Chen, C., van Lierop, L., & Hu, B. (2025). Increasing the Nutritional Value of Camelina Meal via Trametes versicolor Solid-State Fermentation with Various Co-Substrates. Fermentation, 11(2), 77. https://doi.org/10.3390/fermentation11020077