Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast.

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Alice Jaeger, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini & Elke. K Arendt.

Journal title: Fermentation

Journal number: 10 (3)

Journal publisher: Multidisciplinary Digital Publishing Institute (MDPI)

Published year: 2024

Published pages: 136

DOI identifier: 10.3390/fermentation10030136

ISSN: 2311-5637