Publication | Closed Access
Growth and release of hydroxycinnamic acids from Brewer’s spent grain by Streptomyces avermitilis CECT 3339
63
Citations
25
References
2002
Year
EngineeringFood FermentationBiotechnologyMicrobial PhysiologyFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyHydroxycinnamic AcidsMicrobiologyBrewer ’Medicine
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