Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides
Karina Ramírez, Karen V. Pineda‐Hidalgo, Jesús J. Rochín-Medina
Topics & Concepts
HydrolysateFermentationBiochemistryChemistryPeptideFood scienceHydrolysisEnzymatic hydrolysisBacillus subtilisEnzymeBacteriaChromatographyBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesCoffee research and impactsTransgenic Plants and Applications