Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview. [electronic resource]
Producer: 20160223Description: 72-81 p. digitalISSN:- 1879-2456
- Alcoholic Beverages
- Aspergillus -- metabolism
- Autolysis
- Beer
- Culture Media
- Fermentation
- Food
- Food Industry -- methods
- Food Technology -- methods
- Glucose -- chemistry
- Hydrolysis
- Industrial Microbiology
- Industrial Waste
- Lactic Acid -- chemistry
- Polyphenols -- chemistry
- Spain
- Waste Disposal, Fluid -- methods
- Wine
- Xylitol -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review
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