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Bioconversion of Sugarcane Bagasse with Japanese Koji by Solid-state Fermentation and Its Effects on Nutritive Value and Preference in Goats
Bagasse Japanese Koji Solid-state Fermentation In vivo Digestibility Goats
2016/4/20
The effects of 3 different strains of Japanese koji (Aspergillus oryzae, A. sojae and A. awamori) in the solid-state fermentation (SSF) of sugarcane bagasse mixed with wheat bran on chemical compositi...