ALTOP, A.; GÜNGÖR, E.; ERENER, G. Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 12, p. 2303–2307, 2021. DOI: 10.24925/turjaf.v9i12.2303-2307.4748. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/4748. Acesso em: 12 jul. 2024.