1. Optimization of the Fermentation Conditions to Reduce Anti‐Nutritive Factors in Soybean Meal. Issue 5 (15th September 2016) Authors: Zhang, Y.T.; Yu, B.; Lu, Y.H.; Wang, J.; Liang, J.B.; Tufarelli, V.; Laudadio, V.; Liao, X.D. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗