Arabinoxylans: A new class of food ingredients arising from synergies with biorefining, and illustrating the nature of biorefinery engineering
| Autor: | Solomou, Konstantina, Alyassin, Mohammad, Angelis-Dimakis, Athanasios, Campbell, Grant M. |
|---|---|
| Zdroj: | In Food and Bioproducts Processing March 2022 132:83-98 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect