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Autor:
Bianka Rocha Saraiva, Julia Castilho Zancheta, Mariana Sversut Gibin, Fernando Antônio Anjo, Anderson Lazzari, Evandro Ribeiro Machado Filho, Francielle Sato, PaulaToshimi Matumoto-Pintro
Publikováno v:
International Journal of Food Sciences and Nutrition. 73:915-926
Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional enrichment after its bitter compounds extraction. Study presents the optimisation of bitter compounds extraction from trub by Box-Behnken design, and use of debit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06ffa842f157e42fcf2330cbff92130d
https://doi.org/10.1080/09637486.2022.2090519
https://doi.org/10.1080/09637486.2022.2090519
