Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain

  1. Alonso-Riaño, P. 1
  2. Benito-Román, O. 1
  3. Beltrán, S. 1
  4. Trigueros, E. 1
  5. Sanz, M.T. 1
  1. 1 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

CRediT (contribución de los investigadores):
Alonso-Riaño, P.: Investigación, Análisis formal, Redacción - borrador original. Benito-Román, O.: Redacción - revisión y edición. Beltrán, S.: Investigación. Trigueros, E.: Análisis formal. Sanz, M.T.: Redacción - borrador original, Supervisión.
Revista:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Año de publicación: 2021

Volumen: 351

Páginas: 129264

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2021.129264 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Food Chemistry

Objetivos de desarrollo sostenible

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