Juli 5, 2024 In Unkategorisiert
Valorization of byproducts from meat and dairy industries thru fermentation to supply peptides
Sustainable Food Technol., 2024, Accepted Manuscript
DOI: 10.1039/D4FB00058G, Paper
DOI: 10.1039/D4FB00058G, Paper
Open Access
  This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.
Chih-Chun Kuo, Da Chen, Rafael Jimenez-Flores, M. Wick, Osvaldo Campanella
The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compound into new products. This study…
The content of this RSS Feed (c) The Royal Society of Chemistry
The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compound into new products. This study…
The content of this RSS Feed (c) The Royal Society of Chemistry
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