Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans

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Open Access

|Jul 2022

Authors

University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland

University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland

University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland

University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland

DOI: https://doi.org/10.2478/aucft-2022-0010 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 123 - 138

Submitted on: May 25, 2022

Accepted on: May 10, 2022

Published on: Jul 9, 2022

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2022 Magdalena Słowik-Borowiec, Gabriela Zdeb, Weronika Kuras, Paulina Książektrela, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.