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Reduction efficiency of the neurotoxin beta-ODAP in low-toxin varieties of Lathyrus sativus seeds by solid state fermentation with Aspergillus oryzae and Rhizopus microsporus var chinensis.
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Detoxification of Lathyrus sativus meal by fermentation without loss of nutritive value
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SOLID-STATE FERMENTATION OF LATHYRUS-SATIVUS SEEDS USING ASPERGILLUS-ORYZAE AND RHIZOPUS-OLIGOSPORUS SP T-3 TO ELIMINATE THE NEUROTOXIN BETA-ODAP WITHOUT LOSS OF NUTRITIONAL-VALUE.
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Reduction of the neurotoxin ODAP from Lathyrus sativus meal by double fermentation