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The effects of temperature, moisture, duration of incubation time, calcium level, and soaking with water or citric acid on in vitro phytate degradation in a wheat–barley–rye–soybean meal-based diet

NutritionNutrient BioavailabilityEngineeringIn Vitro FermentationAgricultural EconomicsPlant NutritionCalcium LevelCitric AcidSeed ProcessingIncubation Time