Effect of solid-state fermentation over the release of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 11 Vol. 133

Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE

da Costa Maia, Ingrid, Thomaz dos Santos D'Almeida, Carolina, Guimarães Freire, Denise Maria, d'Avila Costa Cavalcanti, Elisa, Cameron, Luiz Claudio, Furtado Dias, Juliana, Simões Larraz Ferreira, M
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Volume:
133
Journal:
LWT
DOI:
10.1016/j.lwt.2020.110136
Date:
November, 2020
File:
PDF, 2.76 MB
2020
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