Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications
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| Description | scientific article published on 24 June 2020 |
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author: Miriam D. Hubinger Ruann Janser Soares de Castro Gabriela Vollet Marson Marie-Pierre Belleville |
| Publication date | June 24, 2020 |
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