Reduction of phytic acid content in canola meal by Aspergillus ficuum in solid state fermentation process-Reference-Cited by-同舟云学术

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Reduction of phytic acid content in canola meal by Aspergillus ficuum in solid state fermentation process

Published:1990-11 Issue:2 Volume:34 Page:183-188
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Nair V. C.,Duvnjak Z.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/article/10.1007/BF00166777/fulltext.html

Reference21 articles.

1. 8th Progress Report;I Alli,1987

2. AOAC (1975) Official methods of analysis, 12th edn. Association of Official Analytical Chemists, Washington, D. C.

3. 8th Progress Report;R Blair,1987

4. Clandinin DR (1986) Canola meal for livestock and poultry. Canola Council of Canada, Winnipeg, Manitoba

5. Erdman JW Jr (1979) Oil seed phytates: nutritional implications. J Am Oil Chem Soc 56:736?741

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