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.
Aldizkaria:
Trends in Food Science and Technology

ISSN: 0924-2244

Argitalpen urtea: 2022

Alea: 127

Orrialdeak: 181-197

Mota: Berrikuspena

DOI: 10.1016/J.TIFS.2022.06.002 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus