Spent brewer’s yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications
Gabriela Vollet Marson, Ruann Janser Soares de Castro, Marie‐Pierre Belleville, Míriam Dupas Hubinger
Topics & Concepts
YeastValue (mathematics)Food scienceBiochemical engineeringChemistryProcess engineeringNanotechnologyComputer scienceEnvironmental chemistryMaterials scienceEngineeringBiochemistryMachine learningGABA and Rice ResearchMicrobial Metabolic Engineering and BioproductionProtein Hydrolysis and Bioactive Peptides