Improving the nutritive value of olive pomace by solid state fermentation of Kluyveromyces marxianus with simultaneous production of gallic acid Shadia A. Fathy, Abeer E. Mahmoud*, Mona M. Rashad, Magda K. Ezz, Amira T. Mohammed, 10.1007/s40093-018-0199-5 Requires Subscription HTML Requires Subscription PDF views: 29 downloads: 106
10.1007/s40093-018-0199-5