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Enhancement of Protein Hydrolysis and Bioactivity in Hempseed Cake via Solid-State Fermentation Using Aspergillus niger, Bacillus subtilis, and Lactobacillus rhamnosus

Crossref DOI link: https://doi.org/10.1007/s11947-025-03940-4

Published Online: 2025-07-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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