Effect of Addition of Lactic Acid Bacteria or Previously Fermented Juice on the Yield and the Nutritive Value of Alfalfa Leaf Protein Concentrate Coagulated by Anaerobic Fermentation | Zendy

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Effect of Addition of Lactic Acid Bacteria or Previously Fermented Juice on the Yield and the Nutritive Value of Alfalfa Leaf Protein Concentrate Coagulated by Anaerobic Fermentation

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