Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically

Published 2012 View Full Article

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Title
Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 2, Pages 378-385
Publisher
Elsevier BV
Online
2012-09-26
DOI
10.1016/j.lwt.2012.09.005

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