Brewery waste as a potential source of phenolic compounds:...

Food Chemistry 2014 / 02 Vol. 145

Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities

Barbosa-Pereira, Letricia, Bilbao, Ainhoa, Vilches, Patxi, Angulo, Inmaculada, LLuis, Jaume, Fité, Benet, Paseiro-Losada, Perfecto, Cruz, José Manuel
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Volume:
145
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.08.033
Date:
February, 2014
File:
PDF, 479 KB
english, 2014
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