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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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“... are low in micronutrients and may lead to the incidence of nutritional deficiencies. The deficiency...”
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“... decrease of the content of iron (50%) and copper (16%), inhibiting the oxidation reactions and...”
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“... of P. ostreatus, such as rice and bean straw, elephant grass and others. Few studies exist on the use of food...”
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“... industrially relevant ethanol production yield and productivity, provided the broth is supplemented with...”
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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