Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast

  1. Olivares-Galván, S.
  2. Marina, M.L.
  3. García, M.C.
Journal:
Trends in Food Science and Technology

ISSN: 0924-2244

Year of publication: 2022

Volume: 127

Pages: 181-197

Type: Review

DOI: 10.1016/J.TIFS.2022.06.002 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus