Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids (2022)
- Authors:
- Autor USP: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidade: FCF
- DOI: 10.3390/foods11223711
- Subjects: CERVEJA; LÍQUIDOS IÔNICOS; BAGAÇOS; ASPERGILLUS; TRICHODERMA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
OUTEIRIÑO, David et al. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids. Foods, v. 11, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11223711. Acesso em: 05 mar. 2026. -
APA
Outeiriño, D., Trigo, I. C., Oliveira, R. P. de S., Guerra, N. P., Salgado, J. M., & Domínguez, J. M. (2022). Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids. Foods, 11, 1-14. doi:10.3390/foods11223711 -
NLM
Outeiriño D, Trigo IC, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids [Internet]. Foods. 2022 ; 11 1-14.[citado 2026 mar. 05 ] Available from: https://doi.org/10.3390/foods11223711 -
Vancouver
Outeiriño D, Trigo IC, Oliveira RP de S, Guerra NP, Salgado JM, Domínguez JM. Biorefinery of brewery spent grain by solid-state fermentation and ionic liquids [Internet]. Foods. 2022 ; 11 1-14.[citado 2026 mar. 05 ] Available from: https://doi.org/10.3390/foods11223711 - Effect of different prebiotics on growth and bacteriocin production by Lactobacillus plantarum
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Informações sobre o DOI: 10.3390/foods11223711 (Fonte: oaDOI API)
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