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1990•Applied Microbiology and BiotechnologyRequires access

Reduction of phytic acid content in canola meal by Aspergillus ficuum in solid state fermentation process

V. C. Nair, Zdravko Duvnjak

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Key concepts: Phytic acid, Canola, Phytase, Food science, Solid-state fermentation, Fermentation, Chemistry, Hydrolysis

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