Pérez-Bibbins, B <br/><br/>
Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.  [electronic resource] 

 -  Waste management (New York, N.Y.)  Jun 2015 
 - 72-81 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>1879-2456 
<br/><br/><label>Standard No.: </label>10.1016/j.wasman.2015.03.009  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alcoholic Beverages<br/>Aspergillus--metabolism<br/>Autolysis<br/>Beer<br/>Culture Media<br/>Fermentation<br/>Food<br/>Food Industry--methods<br/>Food Technology--methods<br/>Glucose--chemistry<br/>Hydrolysis<br/>Industrial Microbiology<br/>Industrial Waste<br/>Lactic Acid--chemistry<br/>Polyphenols--chemistry<br/>Spain<br/>Waste Disposal, Fluid--methods<br/>Wine<br/>Xylitol--chemistry