Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies.

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第一作者： Ana Sofia,Oliveira

第一单位： Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.

作者： Ana Sofia,Oliveira ^[1] ; Joana,Odila Pereira ^[1] ; Carlos,Ferreira ^[2] ; Margarida,Faustino ^[1] ; Joana,Durão ^[2] ; Ana Margarida,Pereira ^[1] ; Carla Maria,Oliveira ^[1] ; Manuela E,Pintado ^[2] ; Ana P,Carvalho ^[1]

作者单位： Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal. ^[1] Amyris Bio Products Portugal Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal. ^[2]

关键词 Saccharomyces cerevisiae autolysis circular economy engineered yeast enzymatic hydrolysis high-pressure homogenization protein sonication sustainable process

DOI 10.3390/foods11244002

PMID 36553744

发布时间 2022-12-25

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准确一般字义偏差语意偏离译文作用小提交

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Foods (Basel, Switzerland)

2022年11卷24期

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Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies.

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Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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