Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans
Authors
Magdalena Słowik-Borowiec
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Gabriela Zdeb
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Weronika Kuras
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Paulina Książektrela
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Language: English
Page range: 123 - 138
Submitted on: May 25, 2022
Accepted on: May 10, 2022
Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 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.