Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: an overview (2015)
- Authors:
- USP affiliated authors: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidades: FCF
- DOI: 10.1016/j.wasman.2015.03.009
- Subjects: VINHO (FABRICAÇÃO); CERVEJA (FABRICAÇÃO); CIDRA (FABRICAÇÃO); NUTRIENTES
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Waste Manangement
- ISSN: 0956-053X
- Volume/Número/Paginação/Ano: v. 40, p. 72-81, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PÉREZ-BIBBINS, Belinda; TORRADO-AGRASAR, A; SALGADO, J. M; OLIVEIRA, Ricardo Pinheiro de Souza; DOMÍNGUEZ, J. M. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: an overview. Waste Manangement, Oxford, v. 40, p. 72-81, 2015. Disponível em: < http://dx.doi.org/10.1016/j.wasman.2015.03.009 > DOI: 10.1016/j.wasman.2015.03.009. -
APA
Pérez-Bibbins, B., Torrado-Agrasar, A., Salgado, J. M., Oliveira, R. P. de S., & Domínguez, J. M. (2015). Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: an overview. Waste Manangement, 40, 72-81. doi:10.1016/j.wasman.2015.03.009 -
NLM
Pérez-Bibbins B, Torrado-Agrasar A, Salgado JM, Oliveira RP de S, Domínguez JM. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: an overview [Internet]. Waste Manangement. 2015 ; 40 72-81.Available from: http://dx.doi.org/10.1016/j.wasman.2015.03.009 -
Vancouver
Pérez-Bibbins B, Torrado-Agrasar A, Salgado JM, Oliveira RP de S, Domínguez JM. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: an overview [Internet]. Waste Manangement. 2015 ; 40 72-81.Available from: http://dx.doi.org/10.1016/j.wasman.2015.03.009 - Screening for bacteriocin-like substance by patagonian strains and their ability to produce it through economic conditions
- Acidification kinetic and growth of Streptococcus thermophilus TA 040 and Lactococcus lactis CECT 4434 from whey
- Sperm cryopreservation with supplementation of α-tocopherol and ascorbic acid in freezing media increase sperm function and fertility rate in Atlantic salmon (Salmo salar)
- Production and partial purification of bacteriocin-like inhibitory substances (blis) with anticariogenic properties
- Produtos de origem microbiana de interesse farmacêutico, alimentar e ambiental
- Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat
- Development of a high-yielding bioprocess for 11-alpha hydroxylation of canrenone under conditions of oxygen-enriched air supply
- Media optimization of bacteriocin ST22CH production by Lactobacillus Sakei ST22CH isolated from salpicão, a traditional meat-product from Portugal
- Sperm characteristics of wild and captive lebranche mullet Mugil liza (Valenciennes, 1836), subjected to sperm activation in different pH and salinity conditions
- Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains
Informações sobre o DOI: 10.1016/j.wasman.2015.03.009 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
