APA
Chebaibi S., Leriche Grandchamp M., Burgé G., Clément T., Allais F. & Laziri F. (20191030). Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed. : Journal of bioscience and bioengineering.
Chicago
Chebaibi Salima, Leriche Grandchamp Mathilde, Burgé Grégoire, Clément Tiphaine, Allais Florent and Laziri Fatiha. 20191030. Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed. : Journal of bioscience and bioengineering.
Harvard
Chebaibi S., Leriche Grandchamp M., Burgé G., Clément T., Allais F. and Laziri F. (20191030). Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed. : Journal of bioscience and bioengineering.
MLA
Chebaibi Salima, Leriche Grandchamp Mathilde, Burgé Grégoire, Clément Tiphaine, Allais Florent and Laziri Fatiha. Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed. : Journal of bioscience and bioengineering. 20191030.