Sustainable production of low molecular weight phenolic compounds from Belgian Brewers' spent grain
Erika Zago, C. Tillier, Gaël De Leener, Ruchira Nandasiri, Cédric Delporte, Katrien V. Bernaerts, Amin Shavandi
Topics & Concepts
ChemistryFood scienceFerulic acidCoffee groundsAntioxidantNuclear chemistryOrganic chemistryBiochemical and biochemical processesPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity