The advantages of solid state fermentation to developed products of Silybum marianum L. seeds with higher nutrition value and safety for wheat bread

Paulius Matusevicius, Grazina Juodeikiene, Dalia Cizeikiene, Vaida Ceskeviciute, Daiva Vidmantaite, Loreta Basinskiene, Ieva Akunceva, Mantas Stankevicius, Audrius Maruska, Elena Bartkiene, Ona Ragazinskiene
  • Current Opinion in Biotechnology, July 2013, Elsevier
  • DOI: 10.1016/j.copbio.2013.05.146
The author haven't finished explaining this publicationThe author haven't finished explaining this publication

The following have contributed to this page: Dr Daiva Zadeike