Ensilability, in vitro and in vivo values of the agro-industrial by-products of artichoke and broccoli

ANDRES LUIS MARTÍNEZ MARÍN2026-01-292026-01-29202010.1007/s11356-019-07142-22-s2.0-85076865205https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31155Environmental ChemistryHealth, Toxicology and MutagenesisPollutionEnsilability, in vitro and in vivo values of the agro-industrial by-products of artichoke and broccoliresearch article