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Autor:
Victoria Cerdeira, Natalia S. Brizuela, Sebastián M. E. Bravo, Bárbara M. Bravo-Ferrada, Danay Valdés La Hens, Adriana C. Caballero, Liliana C. Semorile, E. Elizabeth Tymczyszyn
Publikováno v:
Fermentation, Vol 7, Iss 4, p 244 (2021)
The by-products of the food industry are an economic alternative as a source of nutrients to obtain biomass. At the same time, theiruse could solve the environmental problem related to their disposal, which is highly polluting due to their elevated b
Externí odkaz:
https://doaj.org/article/2089edfc3b2149569b1038fab091ac1e
