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

Autores

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

No abstract available.