Application of fermentation for the valorization of residues from Cactaceae family

  1. Carpena, M.
  2. Cassani, L.
  3. Gomez-Zavaglia, A.
  4. Garcia-Perez, P.
  5. Seyyedi-Mansour, S.
  6. Cao, H.
  7. Simal-Gandara, J.
  8. Prieto, M.A.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2023

Alea: 410

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2022.135369 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus