The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters
Marcet, Ismael, Álvarez, Carlos, Paredes, Benjamín, Díaz, MarioLanguage:
english
Journal:
Waste Management
DOI:
10.1016/j.wasman.2016.01.009
Date:
January, 2016
File:
PDF, 506 KB
english, 2016