Valorization of Brewers' Spent Grain and Spent Yeast Through Protein Hydrolysates with Antioxidant Properties

AuthID
 P-00K-F05
3
Author(s)
Teixeira, J
·
Document Type
Article
Year published
2016
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 242, Issue: 11, Pages: 1975-1984 (10)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84966293675
Wos: WOS:000387347500016
Source Identifiers
ISSN: 1438-2377
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