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Autor:
Bianca C. G. Gandolpho, Aline R. Almeida, Gabriel M. Gandolpho, Daniele Z. Freitas, Otávio C. Gasparini, Michelle H. Machado, Pedro L. M. Barreto
Publikováno v:
Química Nova, Vol 44, Iss 4, Pp 478-483 (2021)
The brewing waste, also known as trub, is an abundant by-product of the brewing industry. Such material presents high levels of phenolic compounds, which promote antioxidant, antimicrobial and antifungal effects, turning the trub economically attract
Externí odkaz:
https://doaj.org/article/89d808c2559148e49b3a9dabf40e5cb2