Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools

  1. León-González, M.E.
  2. Gómez-Mejía, E.
  3. Rosales-Conrado, N.
  4. Madrid-Albarrán, Y.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2018

Volume: 267

Páxinas: 246-254

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2017.06.141 GOOGLE SCHOLAR
Fonte de datos: Scopus