HIGHLIGHTS
- who: Mihaela Vlassa and collaborators from the Raluca Ripan Institute for Research in Chemistry, Babes, Bolyai University, Cluj-Napoca, Romania have published the research: The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal, in the Journal: Foods 2022, 11, 2972. of /2022/
- what: The aim of this study was to evaluate the changes in the content of bioactive nutritional and anti-nutritional factors in rapeseed meal that was fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at two different periods of time for improvement of nutritional characteristics in . . .
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