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Solid-state fermentation of Pleurotus ostreatus to improve the nutritional profile of mechanically-fractionated canola meal

dc.contributor.authorHeidari, Fatemeh
dc.contributor.authorØverland, Margareth
dc.contributor.authorHansen, Jon Øvrum
dc.contributor.authorMydland, Liv Torunn
dc.contributor.authorUrriola, Pedro E.
dc.contributor.authorChen, Chi
dc.contributor.authorShurson, Gerald C.
dc.contributor.authorHu, Bo
dc.date.accessioned2023-03-22T09:59:43Z
dc.date.available2023-03-22T09:59:43Z
dc.date.created2022-10-28T15:23:49Z
dc.date.issued2022
dc.identifier.citationBiochemical engineering journal. 2022, 187 1-9.en_US
dc.identifier.issn1369-703X
dc.identifier.urihttps://hdl.handle.net/11250/3059764
dc.language.isoengen_US
dc.titleSolid-state fermentation of Pleurotus ostreatus to improve the nutritional profile of mechanically-fractionated canola mealen_US
dc.title.alternativeSolid-state fermentation of Pleurotus ostreatus to improve the nutritional profile of mechanically-fractionated canola mealen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionacceptedVersion
dc.source.pagenumber1-9en_US
dc.source.volume187en_US
dc.source.journalBiochemical engineering journalen_US
dc.identifier.doi10.1016/j.bej.2022.108591
dc.identifier.cristin2066172
dc.relation.projectNorges forskningsråd: 233685
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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