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Journal: Fermentation, 2020
Volume: 6
Number: 44

Article: Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi
Authors: by Oladapo Oluwaseye Olukomaiya, W. Chrishanthi Fernando, Ram Mereddy, Xiuhua Li and Yasmina Sultanbawa
Link: https://www.mdpi.com/2311-5637/6/2/44

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