tipo
- journal article
'Spent brewer?s yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications'
Documento
- http://dx.doi.org/10.1007/s11274-020-02866-7
- http://https://doi.org/10.1007/s11274-020-02866-7][doi:10.1007/s11274-020-02866-7
- http://https://link.springer.com/article/10.1007/s11274-020-02866-7?wt_mc=Internal.Event.1.SEM.ArticleAuthorIncrementalIssue&utm_source=ArticleAuthorIncrementalIssue&utm_medium=email&utm_content=AA_en_06082018&ArticleAuthorIncrementalIssue_20200627#citeas][doi:10.1007/s11274-020-02866-7
- Visão geral
- Pesquisas
- Identidade
- Informação adicional documento
- Outro
- Ver todos
Visão geral
autores
data de publicação
- 2020-01-01