Degradation of Phytic Acid and Soy Protein in Soy Meal <i>via</i> Co‐fermentation of <i>Aspergillus</i><i>oryzae</i> and <i>Aspergillus</i><i>ficuum</i>
Crossref DOI link: https://doi.org/10.1007/s11746-015-2754-9
Published Online: 2015-11-27
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chen, Liyan
Vadlani, Praveen V.
Madl, Ronald L.
Gibbons, William
Version of Record valid from 2015-11-27
License valid from 2015-11-27