The circularity of brewer’s spent yeast: from beer to food ingredients and biomedical applications

  • Rita Bastos LAQV-REQUIMTE & Department of Chemistry, University of Aveiro
  • Sofia F. Reis LAQV-REQUIMTE & Department of Chemistry, University of Aveiro
  • Susana Messias LAQV-REQUIMTE & Department of Chemistry, University of Aveiro
  • Vítor J. Martins LAQV-REQUIMTE & Department of Chemistry, University of Aveiro
  • Lisete M. Silva LAQV-REQUIMTE & Department of Chemistry, University of Aveiro
  • Pedro A. R. Fernandes LAQV-REQUIMTE & Department of Chemistry, University of Aveiro
  • Manuel A. Coimbra LAQV-REQUIMTE & Department of Chemistry, University of Aveiro
  • Elisabete Coelho LAQV-REQUIMTE & Department of Chemistry, University of Aveiro

Abstract

No abstract available.

Published
2024-08-08
Issue
Vol 14 (2023)
Section
Research highlights

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Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.