Valorization of brewers’ spent grain and spent yeast through protein hydrolysates with antioxidant properties
Crossref DOI link: https://doi.org/10.1007/s00217-016-2696-y
Published Online: 2016-05-07
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vieira, Elsa
Teixeira, Juliana
Ferreira, Isabel M. P. L. V. O.
Funding for this research was provided by:
Fundação para a Ciência e a Tecnologia (UID/QUI/50006/2013)
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