- Title
- Application of fermentation to recover high-added value compounds from food by-products: Antifungals and antioxidants
- Creators - without role
- Sucheta KhubberFrancisco Marti-Quijal - Universitat de ValènciaIgor Tomasevic - University of BelgradeFabienne Remize - Université d'Avignon et des Pays de VaucluseFrancisco Barba - Universitat de València
- Publication Details
- Fermentation Processes:Emerging and conventional technologies, (1)
- Identifiers
- 9937063109311
- Academic Unit
- Sciences pour l'oenologie - SPO
- Language
- English
- Resource Type
- Book chapter
- Local Fields
- hal-04667782
Book chapter
Application of fermentation to recover high-added value compounds from food by-products: Antifungals and antioxidants
Fermentation Processes:Emerging and conventional technologies, (1)
2022
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