Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products

  1. Costa, J.R.
  2. Tonon, R.V.
  3. Gottschalk, L.M.F.
  4. Santiago, M.C.P.D.A.
  5. Mellinger-Silva, C.
  6. Pastrana, L.
  7. Pintado, M.M.
  8. Cabral, L.M.C.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010 0022-5142

Ano de publicación: 2019

Volume: 99

Número: 3

Páxinas: 1250-1257

Tipo: Artigo

DOI: 10.1002/JSFA.9297 GOOGLE SCHOLAR

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