Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review

  1. Martí-Quijal, F.J.
  2. Khubber, S.
  3. Remize, F.
  4. Tomasevic, I.
  5. Roselló-Soto, E.
  6. Barba, F.J.
Zeitschrift:
Fermentation

ISSN: 2311-5637

Datum der Publikation: 2021

Ausgabe: 7

Nummer: 3

Art: Rezension

DOI: 10.3390/FERMENTATION7030106 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus