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Down-stream processing of baker's yeast (Saccharomyces cere..:
Hansen, Jon Øvrum
;
Lagos, Leidy
;
Lei, Peng
...
Aquaculture. 530 (2021) - p. 735707 , 2021
Link:
https://doi.org/10.1016/j.aquaculture.2020.735707
RT Journal T1
Down-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.aquaculture.2020.735707&Exemplar=1&LAN=DE A1 Hansen, Jon Øvrum A1 Lagos, Leidy A1 Lei, Peng A1 Reveco-Urzua, Felipe Eduardo A1 Morales-Lange, Byron A1 Hansen, Line Degn A1 Schiavone, Marion A1 Mydland, Liv Torunn A1 Arntzen, Magnus Øverlie A1 Mercado, Luis A1 Benicio, Ricardo Tavares A1 Øverland, Margareth PB Elsevier BV YR 2021 SN 0044-8486 JF Aquaculture VO 530 SP 735707 LK http://dx.doi.org/https://doi.org/10.1016/j.aquaculture.2020.735707 DO https://doi.org/10.1016/j.aquaculture.2020.735707 SF ELIB - SuUB Bremen
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