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Changes in nutritional and antinutritional aspects of soybean meals by mechanical and solid-state fermentation treatments with Bacillus subtilis and Aspergillus oryzae

NutritionBacillus SubtilisSoybean MealsFood FermentationNutritive ValueAgricultural EconomicsFood MicrobiologyAlternative Protein SourceMicrobiologyPublic HealthSolid-state Fermentation TreatmentsFood SafetyHealth Sciences