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Author's Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds
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Author's Saccharomyces boulardii: Optimization of simultaneous saccharification and fermentation of cell production in organic and conventional apple substrate pulp
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opiniononthehurdlesandpotentialhealthbenefitsinvalueaddeduseofplantfoodprocessingbyproductsassourcesofphenoliccompounds
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Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds
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1
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influenceofspraydryingandroomtemperaturestorageontheantiandprooxidantpropertiesoffermentedjucarapulp
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Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp
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1
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saccharomycesboulardiioptimizationofsimultaneoussaccharificationandfermentationofcellproductioninorganicandconventionalapplesubstratepulp
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Saccharomyces boulardii: Optimization of simultaneous saccharification and fermentation of cell production in organic and conventional apple substrate pulp
‡9
1