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Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review

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Detalles Bibliográficos
Autor principal:	Rey David Vargas-Sánchez
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad de Sonora 2021
Materias:	Multidisciplinaria (Ciencias Naturales y Exactas) Mushroom Fermentation Food additives Compound extraction
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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